Cornerstone Bistro

Fried in a light breading with horseradish cream sauce

On a bed of wild field greens with a honey mustard aioli

With a dill butter glaze

With mushrooms, artichokes and blended cheeses

With an orange marmalade yogurt sauce

1 Pound of Prince Edward Mussels steamed up in a garlic, white wine marinara

With banana peppers and tomato basil sauce

With peppers, onion topped with blended cheeses

Sauteed lobster with spinach, jack cheeses, and pico de gallo sauce

With french bread, toasted almonds, apple wedges and grapes

In a bouche' shell

Our way with horseradish and cocktail sauces

Maine lobster smothered in a baked cheesy macaroni

With a cucumber peanut thai au jus, ginger and wasabi cream

With garden vegetables, balsamic vinaigrette

With beefsteak tomato and a basil vinaigrette on fresh greens

With maytag blue cheese and apple wood smoked bacon crumbles

With warmed bacon dressing, pear wedges, mushroom, egg and onion

With smoked bacon and regiano parmesan cheese

Pan-seared free range chicken breasts with wild mushrooms over linguini

Tortellini alfredo with jumbo shrimp fra-diavlo

Dredged in egg batter and pan seared, with mozzarella and tomato

Lobster, shrimp and scallops tossed with penne pasta with a creamy vodka sauce

With chunks of lobster, spinach and tomato in a roasted red pepper cream sauce

Marinara sauce over choice of pasta

Prepared daily with garden vegetables

Pan-seared, with a ginger mandarin orange sauce

Smoked ham and swiss cheese filled with a mornay cream sauce

On a bed of creamy risotto and a mediterranean topping

Cut fresh daily, with a fresh dill beurre blanc

Seasoned and sautéed, with a lemon ginger soy glaze

Pan seared then baked, with a mandarin orange ginger sauce

Cut fresh daily with sauteed peppers and onion and macaroni, cheese

Lobster, shrimp and scallops, with champagne leek cream, rolled in crepes

Blackened or grilled shrimp, scallops and mahi on a wild field greens salad

Grilled double bone chops, with a mint natural au jus

Pepper corned and seared, with a brandy demi -glace

Braised in red wine and beef stock with garden vegetables and potato

With baked potato, chef's vegetables friday, saturday only

Grilled just the way you like it, with garlic mashed potato and pearl onions

Grilled just the way you like it, with garlic mashed potato

With a whole grain mustard demi glace sauce

Two pound Maine lobster taken out of the shell with a champagne cream sauce

Scallops, shrimp, lobster in a mornay cream sauce

With a lemon caper influence, wild rice and sauteed spinach

Grilled m.r. with a Madeira wine lingonberry sauce

Grilled just the way you like it, with demiglacé sauce

Jumbo lump crab stuffing with a white wine mornay cream

Slowly braised veal shank in a rich cabernet beef stock and garden vegetables

Grilled to perfection with beef au jus

Jumbo shrimp, scallops, lobster, mahi, clams and mussels with potato in a saffron stock

Black truffle $6.00 additional

With butter and sour cream

With olive oil and light garlic