The Corner Stop Eatery Menu

blackened gulf shrimp, sofrito peppers, cheezy grits & michaels hot sauce

ginger, lemon. wasabi & honey, cilantro, jalapeno, scallion, avocado & taro root chips

Maine Mussels Fra Diavolo, tomato, white wine, garlic, red pepper flake & grilled iggys bread

fingerling potatoes, pickled fennel, chili crisps

slow cooked tomatoes, red wine, parmesan & cream + cheezy bread

deeply roasted brussels, bacon, honey & reduced balsamic

beef, pork, basil, onion, garlic & parmesan, marinara sauce and toasted bread

soy-ginger marinated wings, angry & sweet agrodolce

48 hour korean gochugang, garlic, onion, apple marinade, cucumebr salad

portobello & oyster mushrooms, thyme, kale-basil pesto (no nuts) parmesan cheese

housemade sausage, taleggio cheese, shakshuka sauce, fennel, scallion ^ red pepper flakes

house made marinara, mozzarella, parmesan & fresh basil

crispy yukon gold potatoes, leeks, goat cheese & truffle oil

olive oil, mozzarella, prosciutto, honey crisp apple, arugula, pecorino romano & reduced honey-balsamic

slowly braised bbq pork, housemade bbq, mozzarella & gruyere cheese, jalapeno

sesame seared ahi, coconut jasmine rice, sugar snap peas, cucumbers, broccoli, scallions, avocado, togarashi, coconut aminos & sriracha aioli

field greens, wheat berries, carrots, cucumber, avocado, sunflower seeds, goat cheese & balsamic vinaigrette

field greens, wheat berries, carrots, cucumber, avocado, sunflower seeds, goat cheese & balsamic vinaigrette

Brown Butter croutons & Shredded pecorino romano

Bibb & frisee greens, tarragon leaves, toasted walnuts, haricut vert, herbed shallot vinaigrette & gruyere toast

brioche bun, arugula, goat cheese, roasted red pepper sauce, sweet potato fries

(3) local cod, pico de gallo, pickled jalapeno & chipotle aioli

rudy's homemade chocolate chip cookies & dunkin milk

4 coconut carrot cupcake and cream cheese frosting

nonas vanilla surrounded by two chocolate chip cookies and rainbow sprinkles...dessert special of one of our favorite peeps.

nonas vanilla ice cream

rudy's homemade chocolate chip cookies & dunkin milk

nonas vanilla ice cream

nonas cotton candy ice cream

cavatappi noodles

grilled chicken breast

marinara and mozzarella pie

breaded chicken tenders

seared atlantic salmon

Scituate's Miss Emily's day boat Cod, herb gremolata, wild rice & farro pilaf, carrot-ginger puree, coconut milk

grilled swordfish, potatoes bravas, holly hill farms dandelion greens & lemon-herb butter

fresh bucatni pasta, pancetta, chorizo, beef & pork, tomato-red wine sauce & pecorino romano

grilled grass fed bavette steak, red wine mushroom demi sauce & french fries

rosemary rubbed & roasted breast, gnocchi, pancetta, broccoli, red pepper flake, rosemary & parmesan

Beeler's Farm Pork Chop, brined in soy & citrus, broccoli rabe, lemon, herb roasted fingerling potatoes

iggy's foccacia, basil, mozzarella, parmesan & cheddar, cup of tomato soup

Mirin Glazed Atlantic Salmon, cauliflower fried 'rice', egg, carrots, peas, soy, coconut aminos & sesame oil

velo vodka, mango green tea, fresh lemon, lime & cranberry

Sauza Silver Tequila, cucumber, jalapeno, fresh lime & dash of simple syrup

chilled makers mark bourbon, honey, orange bitters & toasted orange peel

Dorchester's putnam rye, antica formula red vermouth, cocoa & black walnut bitters, violently shaken & strained

chilled vago mezcal, campari, antica formula red vermouth, orange twist

16oz can, Santilli is our flagship American IPA, named after the brewery’s street address in Everett, MA. Its recipe was voted into production by our fans in 2015. The next year, Santilli won the Bronze Medal in the American IPA category at the 2016 World Beer Cup.

16oz can, Patina Pale is our flagship hop forward pale ale. We start with a blend of base malts in the mash tun, then add copious amounts of American hops in the kettle followed by even more in the form of dry hopping. The result is a very citrusy, slightly piney ale with a crisp malt background and just enough bitterness to balance it all out.

First brought to America by Thomas Jefferson himself, the monks at Saint-Hilaire have been making Mauzac-based sparkling wines since 1531. Delicious and fairly dry with a lighter body and leaning heavily into citrus, apple and pear profiles, this Limoux sparkling wine carries yeasty aromas and creamy textures all the way through the refined finish.

Marlboro, New Zealand. Pale straw in colour, this sauvignon blanc has a complex nose of paw paw, passionfruit, pineapple and a touch of cut grass and crushed herbs

Paso Robles, CA. Black + red cherry aromas, notes of oak and cocoa