This recipe is an homage to The Corner Kitchen’s Salmon dish. It was an early Chestnut recipe that comes back every so often… Recipe (2 servings): 2 each trout portions (we use Sunburst Trout Farms) 1 each Apple (Granny Smith) Peeled, Sliced Thinly 6 ounces Apple Juice 4 Tbsp. Butter to taste Salt &
Cocktail – The Naughty List
Base – 2 oz. scotch Additional Spirits – 1 oz. Amaretto Additional Spirits – 1/2 ounce Bonal Glassware Rocks Glass Garnish Picked bourbon cherry METHOD Combine all ingredients into Mixing Glass Fill with Ice and Stir for 15 seconds Strain into a rocks glass over shell ice
Pesto Seared Shrimp Salad – GF
Ingredients: 2 cups of spinach 4 tablespoons of feta cheese 8 grape tomatoes, split 2 tablespoons of neutral vinaigrette dressing (olive oil, lemon juice, S&P and honey to taste) Shredded red onion 7 thin slices of European cucumber, shingled 2 tablespoons of lemon oregano aioli 5 large grilled or pan-seared shrimp Method: Toss spinach
Lobster Bisque
Chestnut Lobster Bisque is one of a few items that you may never see come off our menu. It is a classic in our opinion and loved by many of our devoted guests. Many of these guests would riot in the streets if we tried to take it away from them. It is a
Farro Risotto Recipe
Tomato Essence Ingredients: 3 oz Olive Oil 1 Tbsp Crushed Garlic 1 each Small Yellow Onion (Chopped, large) 1 each #5 Can Tomatoes (Diced in Juice) 1/2 oz Fresh Basil as needed Modified Food Starch To taste, Salt and Pepper Mix Method: -In a steep sided sauce pan -Sweat onions and garlic in olive
