March 8th
Chef: Ed Lamarre
Appetizer:
Flaky Spinach Calzone
w/ roasted red peppers & mixed cheeses
Salad:
Arugula & Fennel Salad
w/ orange, fennel seed, & hazel nuts
Entree: Choices
Tenderloin Filet of Beef
w/ Irish whisky & pan cream sauce
Or
Roasted Salmon
w/ orange & yogurt caper sauce
Vegetable:
Pasta Primavera
Dessert:
Crème Brulé
Tea or Coffee
Price: $85 pp not including tax or tip; 20% gratuity on groups of 6 or more
Vaccinations Required July 31st – 6 p.m. Chef: Ed Lamarre Appetizer: Maine Crab Cakes w/ Remoulade Sauce House Salad w/House Vinaigrette Entree: Roast Tenderloin of Beef au Poivre OR Baked Haddock Caprese w/ Parmesan Cream Sauce Vegetables: Vegetables in Season & Roasted Garlic Mashed Potatoes Dessert: Blueberry Shortcake Tea or Coffee Fixed Price: $70p.p….
MAKE A RESERVATION January 27th Chef: Ed Lamarre Appetizer: French Onion Soup Salad: Spinach, Beet, Carrot & Quinoa Salad w/ house dressing Entree: Choices Roasted Atlantic Cod w/ lemon-parsley crumbs Or Slow Roasted Herbed Beef Tenderloin w/ Marsala & mushroom gravy Vegetable: Brussels sprouts w/ pancetta, thyme, shallots & lemon Oven Roasted Potatoes Dessert: Apple…
August 15th: $88 pp Seared Scallops or Grilled Bone-In Pork Chop or Vegetarian Chef’s Choice
Pasta & Knife Skills French Onion Ricotta Pasta w/ Spring Vegetables & Parmesan Brodo Spring Salad, Homemade Vinaigrette Glass of Wine Where: 122 Corson, an on-farm restaurant https://www.sturdybirchmaine.com When: Sunday July 13th from 3p.m. – 6p.m. Cost: $100pp Preregistration & payment required (limited to 8 participants) Contact: Kat at (781)267-4490 text or ph. Email: quickstartchef@gmail.com…
FULL – July 25th: $88 pp 4 course meal
Entree choices: Crab Cakes w/ remoulade or Parmesan Pork Schnitzel or Veg option. See full menu under Upcoming Menus
FULL – July 17th: Join wait list – $88 pp 4 course meal
Entree choices: Roast 1/2 Duck a L’orange or Lazy Lobster or Veg option. See full menu under Upcoming Menus