Corner Kitchen dishing out comfort — including the return of some favorites

It’s time to swoon over Corner Kitchen’s new menu items. Check out a few reasons to fall in love with their current menu:

The Meatloaf is Back, Baby! 

Customers begged and pleaded and Corner Kitchen 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.

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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.

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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.

Got Your Goat 

Every menu cycle offers up a different take on a taco, but this one may be the Greatest of All Time. The goats are from local farmer Paul Hunter. They are butchered in house and all that delicious meat is served on corn tortillas with habanero aioli, shaved red cabbage, papaya salsa and queso fresco. Goat is not something you see on the menu every day.

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. The team at GRIST is making the pasta and Corner Kitchen is serving it up with a lobster sherry cream sauce and salmon roe.

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And not that monkfish are crustaceans, but this tasty fish is also on the menu—pan seared and served with a potato cake, arugula, and a warm mustard bacon vinaigrette.

Duck, Duck... Drool 

Duck is a protein that shines in any preparation, and this one will having you 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.

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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 ).

These are just the highlights, there are loads of deliciously satisfying dishes to try on this year’s fall menu.

— Source: Tess Vella, Corner Notes blog