Corner Kitchen To Open Tues, July 21st

It’s been a long time coming, but as of next week the Corner Kitchen will open it’s doors on the corner of 5th & Wayne in the Oregon District.  We revealed the name and plans for this eatery last October.  The remodeling of this former nightclub took a while, since it had never had a kitchen in the space.  Due to the make up of the building, the venting of the kitchen hood meant the work couldn’t get done over the winter, and owners Jack and Natalie Skilliter had to wait until this spring to get the kitchen work done.

Chef Jack describes Corner Kitchen “as a ‘finer diner. We intend to provide our guests with mouthwatering updates on many familiar classics. Corner Kitchen will bring a warm spirit to Dayton, a relaxed mood and affordable, farm-fresh food.  We will feature delicious food prepared with love and entirely from scratch and our flavors and our service will be exceptional.”  While Chef Jack handles the kitchen, Natalie’s years of experience in the front of the house should give the new restaurant the smooth service needed for success.

Serving dinner Tuesday through Saturday, from 4:30-10pm and until 11pm on the weekend.  The restaurant will be available for private events during the day.

Here’s the opening Menu:

 

Toast
White Bean & Tomato Bruschetta 5
cannelini bean | roasted tomato | thyme | shallot
BLT 6
braised crisp pork belly | bibb lettuce | tomato jam
Roquefort & Onion 6
balsamic onions | Roquefort | candied walnut
French Dip 9
brisket | gruyere | rosemary au jus
Chicken Salad 7
dried bing cherries | bibb lettuce | red onion | Dijon mayo

 

Small Plate
Soup of the Day 5
Cream of Corn Soup 5
Mushroom Quesadilla 8
mushroom mole | fontina cheese | mango avocado salsa | queso fresco
Poutine 8
french fries | brisket gravy | squeaky cheese curd
Mediterranean Lamb* 11
stewed chickpea | caramelized onion | pomegranate |
lemon garlic sauce | radish | mint | yogurt | pita chips
Liver & Onions* 7
bacon | raisins | kale | mashed potato | sherry mustard sauce
Fish Tacos* 8
halibut | habanero aioli | shaved cabbage | onion salsa
Substitute Tofu 6
Pan Seared Salmon* 12
ginger citrus rice | avocado tomatillo salsa

 

Pasta
Braised Lamb 10 | 18
fettuccine | rosemary | tomatoes | kalamata olives | shaved fennel |
lemon garlic vinaigrette
Rigatoni Boo Boo 9 | 16
spicy tomato meat sauce | ricotta | peas
Mac & Cheese 7 | 14
fusilli | fontina | gruyere | Ludlow Cheese | parm

 

Breakfast
Steak & Eggs 12
two eggs any style | two country fried steak cutlets | gravy | toast
French Toast 8
thick brioche | summer fruit | honey butter
Biscuits & Gravy 5
buttermilk biscuit | housemade sage sausage gravy
Omelette of the Day MP

 

Salad
add chicken +$5, Salmon +$6, or steak +$8 to any salad
Big Salad MP
“a salad, only bigger, with lots of stuff in it”
House Salad 5
radish | carrot | green bean | house vinaigrette
Kale Salad 6
cucumber | tomato | kalamata olives | queso fresco |
house vinaigrette
Quinoa Pita Salad 6
quinoa & chickpea | pita chips | mint | lemon garlic vinaigrette
Caesar Salad 6
romaine | Caesar dressing | white anchovy | croutons
fusilli | fontina | gruyere | Ludlow Cheese | parm

 

Entrée
Chicken Dinner 17
egg battered Ed Hill Chicken | mashed potato | veg of moment
Mussels & Fries 13
Pernod broth | roasted tomato | thyme | French fries |
roast pepper aioli
CK’s Steak 25
NY strip | Cognac peppercorn cream sauce |
mashed potatoes | vegetable of the moment
Halibut 26
housemade gnocchi | green onion | peas |
yellow squash and corn cream
Grilled King Oyster Mushroom 15
mango cashew basmati rice | tomato & cardamom greens
Country Fried Steak 16
mac & cheese | mashed potatoes | braised greens | country gravy
Corner Burger 12
Ludlow Cheese | onion jam | French fries | house pickles

 

 

TASTING MENU
Amuse Bouche
Chef’s Choice
JCB Brut Rose, Cremant de Bourgogne, France, NV
1st Course
Fish Taco
halibut | habanero aioli
| shaved cabbage | onion salsa
Revelry Riesling, Columbia Valley, Washington, 2013
2nd Course
BLT
braised crisp pork belly
| bibb lettuce | tomato jam
Vina Eguia Tempranillo, Rioja, Spain, 2010
3rd Course
Rigatoni Boo Boo
spicy tomato meat sauce | ricotta
| peas
Filomusi Guelfi, Montepulciano, Montelpulciano d’Abruzzo, Italy, 2012
4th Course
Steak & Cognac Peppercorn Cream Sauce
NY strip | mashed potatoes
| vegetable of the moment
Juicy Rebound Rhone Blend, Napa, California, 2010
Dessert
Chocolate Mousse
whipped cream | shaved white chocolate | cherry on top
Heitz Cellar, Ink Grade Port, Napa, California, NV

 

Tasting Menu $34
with wine pairings $58
Full Tables Only Please