Corners Inn - Menu complet

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

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

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

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

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

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.

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

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!

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

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

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

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

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

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

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

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

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

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

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

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

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

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