Corner Bistro & Wine Bar - Jacksonville, FL

Crispy Calamari & sliced Cherry peppers served with a rich marinara

Shaved ribeye laced with garlic oil accompanied by pickled vegetables, cracked pepper, sea salt, whole grain mustard horseradish aioli and rustic crostinis

Poached Live Nova Scotia Lobster with Jicama, baby Heirloom Tomatoes, Mango, Jalapenos, and avocado dressed with a Tangerine Vinaigrette and Micro Cilantro

With chipotle aioli & cilantro crème fraiche

Dressed with Brunoise bell peppers, Bermuda onion, mango, and grapefruit vinaigrette served over crispy plantain tostones

P.E.I. Mussels cooked with basil and fresh garlic finished with a spicy marinara or white wine butter sauce

Three types of artisanal cheese accompanied by shaved cured meats, fresh fruits, local honey comb and rustic crostinis

Hearts of romaine lightly grilled and served with house made Caesar dressing, parmesan grana & croutons

Vine ripened tomatoes layered with fresh mozzarella cheese, topped with basil oil and balsamic reduction

Heirloom spinach with shallots, black mission Figs, candied pecans, crispy warm brie and tossed in a Red Wine Vinaigrette

Mixed greens tossed with raspberry vinaigrette, finished with dried cranberries, walnuts and crumbled goat cheese

Grilled or Blackened

House made Italian sausage, peas, roasted grape tomatoes, broccoli and fresh herbs tossed in a light rosé cream sauce with penne pasta

Spoon tender beef short ribs accompanied by demi glazed fingerling potatoes and sautéed garlic heirloom spinach, with a white chocolate gorgonzola fondue cream

8oz. grilled Filet Mignon accompanied by wild mushroom risotto and assorted vegetables, finished with a house made Worcestershire

Seared diver scallops and 16/20 tiger shrimp over a bacon aioli, with truffled lobster mac & cheese and grilled asparagus,

Fried and Baked, served with pan seared vegetables and herbed risotto

Half rack served with Berry Merlot sauce, accompanied with asparagus and Demi fingerling potatoes

Bacon wrapped chicken breast accompanied by smoked gouda broccoli, wild rice and drizzled with Wild Local Honey

Andouille crusted white fish with Yukon gold mashed potatoes and assorted vegetables, finished with Crystal hot sauce beurre blanc drizzled with chive aioli

14 oz. marinated & grilled ribeye steak accompanied by Crystal onion rings, flash seared heirloom spinach, tomatoes and shallots

10 oz. bone in pork chop dressed with Spiced pumpkin butter served with pan seared legume vittles, grape tomatoes, and bacon

Plump shrimp sautéed with mushrooms, tomatoes, scallions and bacon in a smoked tomato vermouth sauce over angel hair pasta

Whole Poached Lobster Body Served with clarified Butter and house specialty Yam Frites

Salmon Served with a Lemon Capered Dill Crème Sauce over wild rice and Sautéed Spinach, grape tomatoes and Shallot

Wild mushroom and roasted pepper ravioli sautéed with fresh pesto, tomatoes, artichokes, and basil, drizzled with aged balsamic and shaved Grana Padano

Roasted turkey breast topped with red cabbage sauerkraut, swiss cheese, and avocado dressed with a white balsamic emulsion on marble rye bread

Catch of the day served either grilled, seared, or blackened accompanied with mango chutney, green cabbage, plantains, and avocado

Accompanied by artichokes, cherry tomatoes, and white onion; paired with a white wine and lemon Beurre Blanc

Mixed greens with a raspberry vinaigrette, finished with dried cranberries, walnuts, and crumbled goat cheese

House made Caesar dressing tossed with chopped Romaine lettuce, cherry tomatoes, shaved parmesan cheese, and toasted garlic herb croutons

Mixed greens tossed with cherry tomatoes, diced red onions, hard boiled egg, topped with spiraled turkey and ham with aged shredded cheddar cheese

Arugula topped with roasted beets, shaved cucumbers, mushrooms, pickled radish, and cherry tomatoes tossed with a red wine vinaigrette

Grilled lamb meat tenderized in a Greek yogurt and tumeric marinade, served with a side of Israeli Couscous Salad

5 oz. Grade A beef tenderloin seared with a specialty dry rub, accompanied with a parsnip Puree, steamed asparagus, and blackberry gastrique

Smoked gouda and Applewood Bacon grits topped with sauteed shrimp, shallots, and cherry tomatoes accompanied with a jalapeno Beurre Blanc

Shrimp and scallops along with red onions, cilantro, jalapeno, tomatoes, served in a fried tortilla shell

8 oz. Angus beef patty stuffed with bleu cheese crumbles and Applewood Smoked Bacon, served on a brioche bun with lettuce, tomato, and onion

Grilled Atlantic salmon served on a toasted croissant, topped with provolone cheese, bacon, lettuce, tomato, and onion; drizzled with lemon dill aioli

Grilled eggplant marinated in olive oil and fresh herbs served with roasted red pepper hummus, sautéed mushrooms, and red onion

Seared Ahi tuna served with cilantro leaves, mixed fresh greens, tomatoes, and a Wasabi ginger aioli

Grilled 6 oz. chicken breast served with capicola, bacon, Habanero Jack cheese, and a spicy bistro sauce

Angus beef and chorizo meatloaf served on a pretzel roll, topped with a fried potato Croquette with sauteed spinach and chorizo gravy

6 oz. shrimp and mango patty stuffed with chives, cilantro, and roasted red peppers, served with a lime and pineapple aioli on a toasted croissant

Combination of penne pasta, crawfish, Andouille sausage, and red potatoes tossed in a creamy cheddar sauce, topped with a roasted corn crust

with house cured bacon lardons, shallots, black mission figs, candied pecans, crispy warm brie and cane bacon vinaigrette

topped with marinated fresh berries, goat cheese, candied pecans and balsamic vinaigrette dressing

with diced tomatoes, parmesan cheese, and sautéed shrimp topped with a white wine butter sauce

with fresh berries, Grand Marnier whipped cream and berry reduction

with avocado cream

with shitake mushrooms topped with bacon, tomatoes and caper fondue

with caramelized onions and boursin cheese

with spinach, tomatoes & fresh mozzarella

accompanied by your choice of side

with fried egg and roasted potatoes

topped with Andouille gravy and a fried egg

with fresh berries, maple syrup and Grand Marnier Cream

with smoked gouda grits and sunny side up eggs & salsa

with maple syrup and fresh berries

served with a potato pancake topped with dill cream