May 23rd
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
