Appetizers
Corn & Crab Chowder with Fresh Cilantro 7
Roasted Winter Squash Bisque with Brown Butter Crumbles and Apple Relish 7
Harker’s Island Oysters with Spicy Pickled Strawberries and Watercress 16
Duck Mole Tamale with Lime Crema, Pickled Jalapenos, House Queso Fresco, Cilantro & Cabbage Slaw 15
Miso Poached Octopus with Wakame Salad, Pickled Shitakes, Crispy Citrus Tofu and Black Garlic Puree 14
Brie & Balsamic Strawberries Preserve Tartlet over Bib Lettuce, Candied Pistachios and Champagne Macerated Strawberries 13
Fig & Bacon Stuffed Manchester Quail with Roasted Butternut Squash, Brussel Sprouts, Puffed Wild Rice and Port Glaze 15
Bacon Wrapped Rabbit Loin over Wild Mushroom Ragout, English Peas, Glazed Carrots and Puff Pastry 16
Entrees
Prosciutto Wrapped Chicken Torchon with Brown Butter Fingerlings, Confit Mushrooms, Asparagus, Cipollini’s and Chicken Consommé 27
Smoked Roasted Tenderloin of Beef over Blue Cheese Potato Gratin, Charred Broccolini, Crispy Leeks, Sherry Caramelized Onion Butter and House Demi 32
Sake Marinated Crispy Skin Barramundi over Soba Noodle, Pickled Carrots. Green Onions Kombu Dashi and Grilled Baby Bok choy 26
Black Pepper and Mustard Crusted Scallops with Smoked Bacon Braised Greens, Purple Sweet Potato Puree, Pickled Mustard Seeds and Cornmeal Cracker 28
Caramelized Eggplant & Ricotta Ravioli with Lemon Marinated Kale, Capers, Roasted Tomato Relish and Basil Butter 20
Pomegranate & Spinach stuffed Pork Loin with Black Walnut Savory Bread Pudding, Wilted Swiss Chard and Molasses 26
Desserts
“Baked Alaska” Dark Chocolate Cake Topped with House Made Strawberry Ice Cream, Walnuts and Espresso Meringue 8
White chocolate and Prosecco Soufflé with Raspberry Sauce and White Sauce 8
Corner Kitchen Cheesecake with Brulee Bananas, Strawberries and Shaved Chocolate 8
