Corners Inn Restaurant menu

Small mixed greens with entrée

This menu is only a guide, Chef Bard will make what you want!!!

Grilled New York Strip Steaks

Hand cut and trimmed then prepared to your liking, served with sautéed mushrooms and scallions.

Mixed Grill

A seven ounce N.Y. strip steak with a mustard-chive sauce, three large shrimp with Chef Brad’s famous grille sauce and a two bone seasoned lamb tenderloin

Grilled Rack of Lamb

7 bone New Zealand rack of lamb grilled and served with a pesto made with parsley, sage, rosemary, thyme, garlic, pecerino cheese and olive oil.

Chef's Soup

Five Onion Soup

Warm Cabbage Salad

Red and white cabbage sautéed with prosciutto, pine nuts, gorgonzola and balsamic vinegar

Artichoke Bread

Babalouis bread stuffed with a mixture of artichoke hearts and three cheeses baked until crisp

Portabella Mushroom

Topped with roasted red peppers and gorgonzola crumbles, finished with a roasted shallot drizzle

Stuffed Maine Lobster Tail

Lobster meat sautéed with ginger, sesame oil, scallions and panko bread crumbs. Drizzeled with mango creme friche

P.E.I. Mussels

Wonderful, plump fresh mussels in a saffron scallion cream served over grilled polenta

Grilled Shrimp

Five of Chef Brad’s "Mixed Grill" shrimp grilled and served with his sweet, tomato, tarragon sauce

Caesar

Classic Caesar tossed with homemade garlic croutons and dressing, sprinkled with fresh pecorino cheese (with or without the fish!)

Mixed Greens

Topped with fried prosciutto, crystallized pecans, gorgonzola crumbles and toasted pine nuts, finished with a raspberry vinaigrette

Veal Parmigiana

A generous portion of tender veal, breaded and sautéed, topped with pomodoro and lots of mozzarella cheese!

Prosciutto Stuffed Chicken

Boneless breast, stuffed with Proscuitto and jarlsberg cheese. Topped with a white wine mushroom cream sauce

Roast Duckling

Perfectly roasted, semi boneless duckling crisped and served with Brad’s daily sauce

Veal with Wild Mushrooms & Artichoke Hearts

Veal scallopini topped with a sautee of shiitake and porcini mushrooms, Madeira wine, freshly diced tomatoes and artichoke hearts, finished with melted provolone

Carbonara

Sweet Italian sausage, prosciutto, button mushrooms, fresh garlic and roasted red peppers in a Pecerino cheese cream sauce

Bolognese

Ground beef, pork, prosciutto, tomatoes, onions, garlic and herbs with white wine, veal stock and cream

Lobster Ravioli

Lobster and ricotta stuffed pasta topped with a delightful sundried tomato, pesto cream sauce

Seafood with Angel Hair

Shrimp, scallops, mussels, sweet yellow peppers, sundried tomatoes, fresh basil and garlic in a white wine cream sauce

Linguini with Pesto Clam Sauce

Fresh count-neck clams and chopped clams simmered with white wine, pesto and a touch of red pepper, served over a bed of linguini

Nut Crusted Salmon with Orange Sage Butter

Seven ounce filet of Salmon crusted with finely chopped pine nuts, hazelnuts and almonds, sautéed finished with an orange sage butter sauce

Shrimp Scampi

Seven black tiger shrimp sautéed, finished with white wine, clam broth, olive oil, garlic, tomatoes, scallions. Served over angel hair Small mixed greens with entrée $1.25

Cioppino

Mussels, clams, shrimp and scallops, simmered with garlic, tomatoes and fresh herbs are just a few of the ingredients that help create this seafood stew Chef Brad calls his WOW dish!