Corners Inn Restaurant

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

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

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

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

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

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

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

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

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

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

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

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

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

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!

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

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

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

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

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

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

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

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.

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