March 1-12 , 2018
Corner Room Italian Kitchen and Bar
 
 
Take Advantage of SPECIAL HOTEL RATES
 

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MaineToday 2018 Maine Restaurant Week Diner's Guide
The Corner Room Kitchen & Bar features a bright, wide-open space with towering ceilings and is complemented by the handcrafted woodwork. It also features easy view of the kitchen and pasta-making station. With the same warm, comfortable ambiance as its sister restaurants - The Front Room, The Grill Room, and Boone's Fish House & Oyster Room. The Corner Room features a rustic, Italian-inspired menu and all-Italian wine list to whet any old-country appetite.
 
Located in the beautifully renovated former home of “The Salt Institute for Documentary Studies” in Portland, ME, you will find fresh, house-made pastas, pizzas, antipasti and artisanal breads that will make your mouth water. We now offer house made gluten free pasta, it can be enjoyed as a substitute for any off our regular pastas.

Contact:

Phone: (207) 879-4747
Website: http://thecornerroomkitchenandbar.com
Dinner: $35

Location:

110 Exchange St.
Portland, ME 04101

Dinner Hours:

Monday-Friday 11:30-10 -- Saturday 5-10 -- NOW SERVING BRUNCH SUNDAYS from 10:00 AM - 3:00 PM -- Sunday 4-9

Credit Cards Accepted:
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Restaurant Notes:

*For those with dietary restrictions - we do have vegetarian, vegan, and gluten free options even if they aren't listed here!

 

Nearly everything is made in house in the Italian Osteria tradition. Casual, affordable, delicious and fun!


We will have vegetarian, vegan and gluten free options during restaurant week. Ask your server for suggestions or please feel free to call ahead.

FIRST COURSE

Local shaved colored carrots and beets, walnut pesto, Parmesan frico

Whipped Ricotta Salata, soca, preserved mushrooms, parsley oil

Citrus Frisee Salad, marinated octopus, roasted fennel, olives, vinaigrette

SECOND COURSE

Pork Tenderloin Marsala, parmesan polenta, brussels, braised pork-mushroom jus

Rye Gnocchi, braised local lamb shoulder ragu, pecorino

Grilled Vegetable Terrine, soca, pizzalo, oil cured

THIRD COURSE

Grappa Poach Apricots, vanilla gelato, lavender shortbread, salted almonds

Local yogurt, chocolate raspberry preserve

Roasted banana, hazelnut biscotti, caramel sea salt gelato

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