Corner Kitchen

Old school classic!

Fried and served with horsey dijonaise and queso.

Two pieces. Topped with house-made slaw.

Two pieces. Delicious combination of shrimp, salmon, and cod seared and baked.

Two pieces. Corned beef, Swiss, and sauerkraut filled egg rolls drizzled with house thousand island.

Spring rolls with gochujng marinated beef, cabbage and Chinese vermicelli over Asian slaw.

Queso drizzled corned beef over fries garnished with green onion.

Oven roasted chicken over a bed of romaine and celery with homemade tarragon and finished with roasted grapes, apples, and walnuts.

Romaine, roasted red peppers, Kalamata olives, garbanzo beans, and grilled focaccia tossed in CK's homemade red wine vinaigrette.

Chopped egg, lettuce mixture, provolone, radicchio, red wine vinaigrette and garnished with garbanzo beans, tomatoes, and pepperoncini.

Seared and baked with Parmesan crisps and avocado over a bed of romaine, kale, and tomatoes tossed in homemade Caesar dressing.

Homemade 1000 island and shredded lettuce topped with a half-pound patty and American cheese and pickle on a brioche bun, served with fries.

Two pieces 4 oz patties stacked over our special sauce with melted American cheese on a potato bun served with fries.

Thinly sliced grilled roast beef topped with melted muenster cheese and barbeque sauce served on a potato bun.

All-natural chicken breast seasoned and grilled and sliced. Mixed with romaine, tomatoes, and cucumbers and your choice of dressing.

Housemade meatballs with marinara and topped with shredded mozzarella on a hoagie bun with a spicy cherry pepper spread.

Caramelized onions, white cheddar, gruyere and muenster on grilled sourdough.

Lightly grilled corned beef over housemade thousand island dressing, topped with melted Swiss and sauerkraut on grilled rye.

Thinly sliced steak with bell peppers, sautéed onions and mushrooms with spicy mayo and topped with white cheddar cheese.

Homemade green goddess dressing mixed with albacore tuna on grilled sourdough.

Chef's favorite. Sourdough topped with wasabi may, ahi tuna, white cheddar, and Asian slaw.

Panko battered and lightly fried eggplant topped with melted provolone over roasted red peppers and spring mix on a hoagie roll.

Buttermilk marinated chicken breast dredged in seasoned flour and fried crisp. Topped with slaw on a toasted brioche bun with chipotle ranch.

Pasta shells stuffed with delicious slow cooked meat sauce topped with marinara and melted grated Parmesan. Served with a toasted dinner roll.

Chef's nightly feature.

Sauteed garlic shrimp over new Orleans style rice.

Linguine tossed with fire grilled artichokes, tomatoes, leeks and kale in a lemon white wine sauce.

All-natural chicken breast pounded thin, lightly breaded and pan-fried. Served with spring mix.

Fluffy quinoa with cucumbers, parsley, mint, chives and tossed with a light vinaigrette.

Cut fresh and mixed with homemade dressing.

It doesn’t get any better than this.

Doesn’t get any better than this.

Salted caramel and pistachio.

White chocolate cranberry, white chocolate lemon, Hawaiian macadamia nut, chocolate chip, and coconut.