Cornerstone Grill is preparing for the season with a new spring menu that reintroduces halibut and offers new recipes like the spring salad.
Hostess Ashleigh Turner“The halibut is back in season and it is a favorite,” says Esat Sertcelik, operating partner. “We serve it grilled or sautéed. Some of our customers also request the halibut baked and we’ll do that as well. Since we make everything from scratch and to order, we are flexible in how anything on our menu is prepared. I personally like the halibut sautéed with capers.”
The halibut entrée is traditionally served with spaghetti squash, a low-calorie baked serving of squash topped with marinara sauce and cheese. Diners are welcome to choose from other sides such as the summer grilled vegetables, which are also a healthy choice and include hickory-grilled red onion, zucchini, squash and carrots.
Cornerstone’s signature side dish is a wedge of grilled red cabbage. “We always try to get the freshest and most tasty product available,” Sertcelik says. “Certain things this area doesn’t have, but everything we can find from local markets we’ll try to get it from there.”
This spring, Cornerstone reintroduced one of its most popular appetizers, the fresh tomato and mozzarella Caprese drizzled with refreshing balsamic vinaigrette. Sertcelik says the kitchen has been hard at work creating some new dishes as well. The spring salad is a spring mix of arugula covered with red onions, mandarin oranges, sunflower seeds and a special house-made strawberry vinaigrette. A heavier entrée is the Surf and Turf with a lobster tail, three shrimp and a 4-ounce filet mignon served with a side of garlic mashed potatoes.