Appetizers & such… Corn and Crab Chowder, Coriander Roasted Potatoes ~ 7 Black-Eyed Pea and Collard Green Soup, Crispy Country Ham ~7 (GF) Roasted Pear Salad: Arugula, Apple Vinaigrette, Black Pepper Pecans, Parmesan, Pomegranate Syrup ~ 11 (GF, V) Chili Seared Sushi Grade Tuna:* Avocado, Cactus and Citrus Relish, Tortilla Crisps ~ 15 (GF) Cognac Spiked Foie Gras ‘Torchon:’ Champagne Poached Cranberries, Grill Toasted Brioche and Dried Apple Crisps ~
THOMAS JEFFERSON & FRANCE – THE ORIGINAL “FRENCH CONNECTION”
Thomas Jefferson had a love affair with all things French, including the food. On November 6, 2019, Chef Joe Scully and Executive Chef David Van Tassel will use the Monticello cookbook and Burgandy wine pairings from Steve Pignatiello for inspiration to create a memorable seasonal feast. The reception begins at 6:30 pm and dinner at 7. We hope you’ll join us. To purchase tickets, click here. HORS D’OEUVRES: Corn Bread
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Humans of Corner Kitchen – Steven Blackman
Name: Steven Blackman Job Title: Busser (Support Staff) How long have you worked for Corner Kitchen? 1.5 years What’s the best meal you’ve had at Corner Kitchen? I was a huge fan of our Adobo Wrap, that’s been recently changed to a bowl. In my opinion it offers the best flavor combination of any “staple dish” on the menu. What kitchen (or bar) tool could you not live without? A
