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  • MARCH 8th

    ByMary Burr

    MAKE A RESERVATION 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…

  • December 31st

    ByMary Burr

    MAKE A RESERVATION NEW YEAR’S EVE December 31st – 6 p.m. Chef: Kat Kirwan   Passed Appetizer Fig, Brie & Sausage Tarts; Stuffed Mushroom Caps; Smoked Salmon with cream cheese, red onion and capers on GF crackers   Grilled Shrimp Salad Grilled Jumbo Shrimp, Arugula, Sundried Tomato Vinaigrette, Pine Nuts Entrees Beef Tenderloin Au Poivre…

  • March 14th 2026

    ByMary Burr

    MAKE A RESERVATION March 14th – 6 p.m. Chef: Kat Kirwan 122 Corson Menu First Course Beet Cured Salmon, Cucumber, Creme Fraiche and Herbs  Second Course Braised Cabbage in Parmesan Brodo, Bacon and Herb Pangratatto  Entrees  Braised Lamb Stew, Duchess Potatoes, Peas and Carrots OR Seafood Pie, Shrimp, Haddock and Scallops, Herb Bechemel, Puff Pastry…

  • August 2nd

    ByMary Burr

    MAKE A RESERVATION August 2nd – 6 p.m. Chef, Eddie LaMarre Appetizer: Crispy Atlantic Fish Cakes w/ remoulade sauce Salad: Classic Waldorf Salad w/ apple, celery, walnuts & grapes Entree: Choices Baked Sea Scallops w/ red pepper cream sauce Or Tenderloin Steak w/ Béarnaise sauce Vegetable: Herbed Rice & Vegetables in Season Dessert: Blueberry Ricotta…

  • February 14th Valentine’s Day

    ByMary Burr

    MAKE A RESERVATION February 14th – 6 p.m. Valentine’s Day  Chef: Kat Kirwan 122 Corson Menu First Course Lobster Bisque, Grilled Bread w/ Lobster Butter Second Course Root Vegetable Terrine Third Course Choice  Seared Scallops Sunflower seed risotto, roasted vegetables & a blueberry gastrique  Or Half Roast Duck Apple stuffing, roasted vegetables & a cranberry…

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