tomato, garlic, hot cherry peppers, herbed butter & ale broth served with a lightly charred garlic toast point
tomato, shallot & herb steamed with a creamy saffron & white wine sauce served with a lightly charred garlic toast point
julienne jicama salad, Thai-herbed pesto, red curry aioli
tossed with hot cherry peppers & crumbled gorgonzola served with fresh made marinara sauce
tossed with scallions & a spicy-sweet chili sauce
freshly chopped with a Japanese citrus soya dressing served with baked sesame crostini & avocado wasabi chiffon
mozzarella stracciatella, asiago cheese & ricotta
caramelized onions, brie cheese, fresh herbs, aged balsamic reduction
Hudson Valley duck salami, hunter’s cheddar, roasted onions, baby arugula, pomegranate reduction
chef’s signature house-made gnocchi finished with a roasted pepper crema
served with house baked rosemary bread sticks
served with Westminster oyster crackers
house made rustic croutons, melted gruyere & provolone cheeses
bistro greens, granny smith apples, Prima Donna aged gouda, dried cranberries toasted almonds, citrus-ale vinaigrette
vine-ripe tomato filled with fresh mozzarella stacciatella over a light pesto spread with a baked baguette crostini
romaine heart wedges, grilled garlic croutons, parmesan crisp, house-made Caesar dressing
fresh picked arugula, frisee, shaved pear, roasted pumpkin seeds, duck confit, maple pomegranate vinaigrette
baby kale & radish arugula, golden beets, carrots, parsnips, lemon vinaigrette topped with a warm goat cheese crisp
warm glazed sirloin tips, baby spinach, shaved red onion, grilled garlic croutons, sliced tomato & gorgonzola crumbles
chef’s choice of two farmstead cheeses & two cured meats
refer to the reverse side of tonight’s dinner specials for selections & pricing
roasted French-cut chicken breast, culatello prosciutto Arethusa Farm’s Bantam Bella cheese, roasted pepper coulis served with smashed potatoes
pumpkin stuffed ravioli in a sage brown butter with duck confit & maple glazed pecans
herb panko encrusted Chatham Cod over smashed potatoes, finished with a lemon white wine sauce & chef’s selected vegetables
grilled marinated beef tender, flanked over Bordeaux sauce topped with truffled shoestring potatoes
prosciutto & sweet English peas in a light cream vodka tomato sauce
pan-seared diver sea scallops, roasted potato corn, leeks & crispy bacon set in a rustic corn crema
spiced roasted pork chop, apple cranberry sauce truffled sweet potato fries with rich pan demi-glace
hand-picked Maine lobster tossed with orecchiette pasta in a four cheese mornay sauce, baked with a panko herb crust
lobster risotto with tomatoes & sweet English peas topped by seared diver sea scallops & fresh shrimp
* when available, prepared with chef’s daily presentation
spicy tuna tartare inside a sushi rice croquette paired with a rare grilled ahi tuna on a cucumber wasabi wakame slaw
char grilled with smashed potatoes grilled asparagus, house made steak sauce
roasted medley of mushrooms, asiago Arethusa Farmer’s cheese, hint of white truffle oil
pan-roasted over sweet potato gnocchi mushrooms & leeks in brown butter pomegranate reduction, port wine mustard
sautéed calamari tossed with brown rice pasta seafood sausage, peppers, leeks, garlic & herbs port wine lobster broth
over ricotta stuffed rigatoni bolognaise
ricotta cavatelli, grilled chicken, Italian sausage tomatoes, escarole, asiago, herbs & extra virgin olive oil
fresh caught Atlantic salmon, zucchini corn relish frizzled onions, smashed sweet potatoes
stir-fry rice noodles, oyster mushrooms, bell peppers, Thai sweet & sour broth, topped with crispy tofu, carrots & scallions
* when available, char grilled with chef’s daily presentation
house-packed black angus patty, grilled to your liking lightly seasoned with @ the Corner spice blend topped with Arethusa Farm’s Bantam Bella cheese & a smokey tomato jam on a traditional buttered brioche bun
Indulge in local favorites such as, North Fork Farm’s Bison or Ground Venison, or sample the exotic like Natural Elk or Antelope Ask your server for today’s selection Prepared with the chef’s selection of spice, suggestion of cheese, condiment or garnish
three mini crab cakes with Thai pesto & curry aioli on toasted brioche buns
grilled filet medallions with horseradish aioli & smoked tomato jam on three toasted brioche buns
two Filet Mignon Sliders & two Seafood & Crab Sliders, prepared as listed above
with a rustic pan demi-glace dipper
with a horseradish dipping sauce
Hours of Service:
Friday: 11:00am - 10:00pm
Monday: 11:00am - 9:00pm
Sunday: 12:00pm - 9:00pm
Tuesday: 11:00am - 9:00pm
Saturday: 11:00am - 10:00pm
Thursday: 11:00am - 9:00pm
Wednesday: 11:00am - 9:00pm
(Hours of Service May Vary)Disclaimer: Prices and availability are subject to change
We do not have prices for some of the items at this particular restaurant.
You can still order through BringMeThat and your credit card will be charged for the total cost of the items you placed plus a $4.99 service fee.
Please see our FAQ for more details.