Fall for Our New Menu

A new season is here, and it’s time to swoon over our new menu items. Check out a few reasons to fall in love with Corner Kitchen’s Fall Menu:

The Meatloaf is Back, Baby!

You begged and pleaded and we listened: The Meatloaf is back. We know, we know, no one’s is as good as your mom’s, but Chef Jack’s is a close second. This hearty dish is just what you’ve been craving on these crisp fall days.

23754920_970168463121080_7197518337050789368_n.jpg

Don’t Call it a Comeback

Speaking of bringing back some favorites, you’ll spot some oldies, but goodies back on the menu. The fried bologna sandwich will make all of your nostalgic dreams come true. House-made bologna, white American cheese, shallots, pickles on a challah bun. Your bologna has a first name and it’s C-O-R-N-E-R.

IMG_0189.jpg

The fried chicken is back too, this dish is perfect for anyone with a big appetite. Ed Hill chicken, mashed potatoes, gravy, the veg of the moment, oh, and don’t forget that sinfully delicious mac and cheese because one plate of food just isn’t enough.

1024181749a.jpg

Got Your Goat

Every menu cycle offers up a different take on a taco - but this one we think is the Greatest of All Time (see what we did there?) Chef is gettin’ goats from local farmer Paul Hunter. They are butchered in house and all that delicious meat is served on corn tortillas (did you hear that my gluten free friends?!) with habanero aioli, shaved red cabbage, papaya salsa, and queso fresco. Goat is not something you see on the menu every day, but definitely something you’ll want again and again.

Crustacean Kitchen

We have two words for you, and we’re not sure we need to say more (but we are going to, because, who are we kidding?) LOBSTER RAVIOLI. This is not just any lobster ravioli though, our friends over at GRIST are making the pasta and chef is serving it up a lobster sherry cream sauce and salmon roe. See - spectacular things happen when Culinary Institute of America grads work together!

IMG_0201.jpg

And not that monkfish are crustaceans, but we’ve also got this tasty fish on our menu—pan seared and served with a potato cake, arugula, and a warm mustard bacon vinaigrette. And speaking of great chef’s in town - see what one of our favorites had to say about this dish!

IMG_0195.jpg

Duck, Duck...Drool

Duck is a protein that shines in any preparation, and this one will having yous skipping in delight...or maybe licking the plate. Pan seared duck breast served with a cherry compote, accompanied by a warm potato and leek salad, and braised brussel sprouts. These happy little ducks are locally sourced and utterly scrumptious. Grab yourself a nice glass of red wine and fall in love with duck.

IMG_0197.jpg


These are just the highlights, there are loads of deliciously satisfying dishes to try on this year’s fall menu. If you’re gluten free, vegetarian, or vegan (our new vegan entrée is Polenta & Roasted Mushroom Ragout with oyster & shiitake mushroom and tomato—the “bloody butcher” polenta is grown and milled by Hill Family Farms in Xenia ) there are plenty of dishes for you to fall for too!

Book your reservation now, we’d love to serve you and watch you fall for our food!

IMG_0192.jpg



Ring in the New Year on the Corner

2017 is coming to an end, and it’s time to celebrate!  Take the planning pressure off by making reservations at Corner Kitchen today! 

Enjoy an early dinner, or a late night bite as we are offering 3 different seatings throughout the night:

5:00, 7:00, and 9:30pm.  

Say goodbye to 2017 in our relaxed and sophisticated dining room, and celebrate the new year in style.

Choose between a delicious and elegant 3 course prix fixe menu, or select a la carte items from our seasonal menu.   Did we mention the bubbles?  Corner Kitchen offers a large list of sparkling wines from around the world to perfectly complement your food, and help toast the new year.

Make your reservations now, and check out a sneak peek of our menu below!.

 

New Year's Eve 2017

TOASTS
----------

Bread & Butter
challah | french baguette | whipped honey butter (vegetarian)
2

Chicken Liver Mousse
dried cherry compote | Dijon | toasted bread
7

Hummus & Eggplant
stewed eggplant & peppers | toasted pinenuts | baguette (vegan)
8

SMALL PLATES
----------

Cream of Celery Root Soup
bacon | chive (gluten-free possible, vegetarian possible)
6

Oyster Soup
six poached oysters | celery | shallot | cream | puff pastry | truffle oil

12

Poutine
crispy herbed fries | housemade cheese curd | chicken stew
9

Shrimp Cocktail
wasabi yuzu cocktail sauce | seaweed salad
12

Carnitas Tacos
braised pork | habanero aioli | shaved red cabbage | pico de gallo (sub tofu available. dairy-free, gluten-free possible)
9

Fish Tacos
salmon | habanero aioli | shaved red cabbage | pico de gallo (dairy-free, gluten-free possible)
9

Pan Seared Salmon
herbed basmati rice | veg of the moment | sage beurre blanc (gluten-free possible)
13

Cheese Plate
house selection of 3 cheeses with assorted crackers & bread (vegetarian)
13

Salad
---------

House Salad
radish | carrot | green bean | house vinaigrette (vegan, gluten-free)
5

Caesar Salad
romaine | Caesar dressing | white anchovy | croutons (gluten-free possible)
6

Romaine Wedge Salad
blue cheese dressing | bacon | tomato | chive (gluten-free possible)
8

New Years' Salad
mesclun greens | dried cranberries | herb mustard vinagrette | candied walnuts | goat cheese

6

Pasta
---------

Squash Pasta
julienned butternut squash | peas | shiitake | marsala cream | sage butter (gluten-free, vegan possible)
9/18

Mac & Cheese
fusilli | fontina | gruyère | aged cheddar | pecorino (vegetarian)
8/16

Entrees
---------

Acorn Squash Wedge
basmati rice pilaf | shiitake | pistachio | dried figs | paprika butternut sauce (vegan, gluten-free)
16

Chicken Cordon Bleu
Ed Hill chicken | prosciutto cotto | house cheese sauce | herbed basmati rice | veg of the moment
25

Sea Scallops
green lentils | black eyed peas | bacon leek cream
36

Rack of Lamb
potato gratin | rosemary chambord demi glace | pomegranate | veg of the moment
36

Grilled Swordfish
spiced eggplant stew | celeriac carrot slaw | veg of the moment | basil yogurt (gluten-free possible, dairy-free possible)
26

Filet Mignon
bernaise | potato croquettes | veg of the moment
36

 

 

3- Course Prix Fixe

$48 per person

---------

1st Course

Oyster Soup
three poached oysters | celery | shallot | cream | puff pastry | truffle oil

or

Shrimp Cocktail (3 piece)
wasabi yuzu cocktail sauce | seaweed salad

or

New Years' Salad
mesclun greens | dried cranberries | herb mustard vinagrette | candied walnuts | goat cheese

---------

Entrée

Filet Mignon
bernaise | potato croquettes | veg of the moment

or

Sea Scallops
green lentils | black eyed peas | bacon leek cream

or

Rack of Lamb
potato gratin | rosemary chambord demi glace | pomegranate | veg of the moment

 

---------

Dessert

Crème Brûlée

or

Butterscotch Pudding

or

Peanut Butter Mousse

 

 

 

 

Give the Gift of Gift Cards, without leaving your house!

Give the Gift of Gift Cards, without leaving your house!

Give the gift of food this season, and get it done in a snap!

Gift Cards from Corner Kitchen are the way to go for your holiday shopping this year.  It’s easy for you, and is a great experience for your friend or family member.  They can have a nice quiet evening at Corner Kitchen, or a create a special occasion memory with their loved ones too.  

Now, gift cards are made even easier with our online form.  Simply fill out the form on our website here, and the card can either be shipped to you, or sent directly to the recipient.  You can even include a personalized note!  The gift card comes in an elegant and festive gold envelope.  Your thoughtful gift can arrive in style...even if you purchased it in your bathrobe!

All The Perks, Half the Size

All The Perks, Half the Size

At restaurants across the world couples are having some variation of this conversation:

“What should we have to drink?”

“I don’t know, just pick something.”

“Let’s get a bottle of wine.”

“I don’t think I can drink that much, and you have to drive.”

“Ok, fine.  We’ll just have water.”

So, you want to have wine with dinner, and you want something more interesting than what can be found on the by-the-glass list, but you can’t drink a whole bottle of wine yourself?  What’s a person to do?  Corner Kitchen has your fix.  We are now offering Half Bottles of Wine. 

A Half bottle makes about 2 large glass pours, so you and your guest can share a glass of something unique and exciting without drinking too much or leaving the rest behind at the restaurant.  Problem solved!

Check out the new half bottles we are offering here at Corner Kitchen:

White Wines:

Corton Charlemagne Louis Latour Grand Cru – this means it’s top of the line with complex nose of almonds, vanilla and smoky notes.

Michele Chiarlo Nivole Moscato from Asti, Italy. – It’s a sweet, fragrant, lightly sparkling wine with peach and apricot on the nose.

Red Wines:

Louis Latour Corton Grancey Grand Cru - complex bouquet of blackcurrant and licorice. In the mouth, it is round and ample displaying notes of black fruits, licorice and chlorophyll with oaky notes.

Bordeaux, Château Paveil de Luze, Margaux  - on the nose, great ripe dark fruit, subtle spicy and floral perfumed notes. On the palate, easy drinking, silky firm tannins, just the right acidity, slightly sweet, ripe dark fruit, subtle spicy and perfumed notes

Faust Cabernet- Napa Cabernet – this wine has an inky blue/purple color and notes of Asian plums, blackcurrants, road tar, and charcoal embers in a deep, wonderfully fruited, rich and savory, lush style.

 Hess ‘Allomi’ Cabernet - Full bodied, with classic Cabernet red fruit flavors set off by aromas and flavors of currant and blackberry, the Allomi Cab is noted for moderate, well-integrated tannins showing a round, plush mouthfeel

 Patz & Hall Pinot Noir from Sonoma Coast, California - On the nose, warm cherry cobbler, cinnamon, clove, menthol, leather. On the palette, it’s more fruit forward, smooth, elegant, with a creamy tannins. It has a bright acidity, rich flavor and a long finish.