May 23rd

ByMary Burr

May 23rd – 6 p.m.

Chef: Kat Kirwan

122 Corson Menu

First Course
Spring Vegetable Frittata, Farm Eggs, Tomato Chutney

Second Course
Antipasti Salad
Greens, Salami, Roasted Veg, Pecorino

Entree Choice of

Seafood Cioppino
Clams, Haddock and Scallops
White Wine Tomato Sauce, Fennel Fume and Grilled Sourdough

or

Stuffed Pork Tenderloin
Roasted Pork Tenderloin Stuffed with Mushrooms and Herbs
Walnut Demi Glace, Parmesan Polenta

or

Vegetarian Option
Chef’s Choice

Dessert
Hazelnut Cake, Chocolate Sauce and Whip Cream

Tea or Coffee

 

            Price: $88 pp not including tax or tip 20% gratuity on tables of 6 or more

Reservations

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