menus

seasonal
winter

artichoke heart au gratin
prosciutto/ garlic/ tomato/ aged swiss/ toast points 12

little gem wedge salad
chicories/ marinated jerusalem artichoke/ peppers/ olives/ shallots/
burnt bread crumbs/ asiago dressing 12 v

marinated kale salad
charred cauliflower/ smoked almonds/ ginger/ coriander/ lemon/
madras curry oil 12 gf,v

roasted brussels sprouts
cabbage/ pomodoro/ breadcrumbs/ pecorino/ chili-garlic oil 12 v

baked french onion & mushroom soup
gruyere crouton 12

entrees

pappardelle bolognese
ground turkey & pancetta ragu/ pecorino romano 22 add griiled bread 3

seared ahi tuna steak
marinated bok choy & honshimiji mushrooms/ soy vinaigrette 22 gf

grilled king salmon
baby potato/ winter roots/ leaf celery/ tarragon/ potato & clam
chowder 23 gf

korean style bbq chicken
untraditional accoutrement 19 gf

slow roasted half chicken frites
potato purée/ creamed kale/ pan gravy 23

red wine braised short rib
potato purée & pan jus 24 gf

block cut ny steak
twice baked stuffed potato/ peppercorn bordelaise 4oz mkp / 8oz mkp

after dinner

brown sugar buttercake
maple-bourbon glaze & vanilla ice cream 10

peanut butter & chocolate tart
pretzel crust/ salted caramel/ whip cream 10

corner classics

48hr fries
secret sauce & housemade ketchup 6 v,gf

bacon wrapped dates
blue cheese stuffed 10 gf

deviled eggs
smoked paprika/ fried capers/ proscuitto & parsley salad 12 gf

charcuterie
cured meats and cheeses/ marinated olives/ cornichons/ mustard/ grilled bread 13

crispy short rib tacos
aged white cheddar/ pepperoncini/ salsa 13 gf

mashed potato tacos
aged white cheddar/ sriracha/ onion/ cilantro 11 v,gf

tuna tartare tostadas
avocado/ grilled jalapeño/ citrus/ prawn remoulade 12 gf

gnocchi "mac n cheese"
tomato/ basil/ parmesan 12 v

7oz hand formed burger
white cheddar and bacon stuffed jalapeños/ grilled onion/ tomato/ salsa mayo 13 e

accompaniments

grilled bok choy w/ ginger & sesame 5
twice baked potato 7
small green salad w/ lemon & olive oil 6

please notify your server of any allergies. gf – prepared with items that do not contain gluten. v- prepared with vegetarian ingredients. E – entree size. consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

drinks

cocktails classics

dark & stormy
goslings dark rum/ lime/elliots ginger beer 11

old fashioned
buffalo trace/ bitters/ sugar/ orange peel 11

scoff-law
michters american whiskey/ vya dry vermouth/ house grenadine/
orange bitters/ lemon 11

paper plane
buffalo trace bourbon/ ramazotti amaro/ aperol/ lemon 11

absinthe fountain
pernod 15

our classics

tangerine gimlet
new amsterdam vodka/ tangerine/ lime 11

old man and the sea
mayfair gin/ house orgeat/ luxardo cherry/ grapefruit/ lime 11

clockwork orange fashioned
dickle rye/ china china/ bitters/ ginger twist 11

sangria
coconut rum/ peach schnapps/ pomegranate 10

persimmon spice latte old fashion
buffalo trace/ dickle rye/ burnt persimmon & spice syrup/ st. george
coffee/ oj bitters/ lemon peel 11

up a shelf

rose colored glasses
gin/ giffard pamplemousse/ lillet rose/ lemon 11

anti oxident intoxicant
wheatly vodka/ veev acai spirit/ cucumber/ mint/ basil/ lime 11

time change
glendalough gin/ lemon-thyme & fennel syrup/ lime 11

beer

draft
mama's yella pils/ stone ipa 7/ two rotating taps

bottles & cans
coors light/ weistphaner hefeweizen 6/ racer 5 ipa 6/ great divide yeti stout 8/ lindeman's framboise raspberry ale 9/ tecate w/ salt & lime 4/ oskar blues dale's pale ale 6/ pizza port chronic amber ale 8 16oz

wines

sparkling wines

la bella
prosecco/ doc 9 187ml

bouvet
brut/ france 38

canard duchene
champagne/ france 1/2 btl 36

whites & rose

rose
la plage/ provence/ france
12/40

riesling
carl graff/ spatlese/ mosel 9/33

pinot grigio
cielo/ docg, italy 9/33

sauvignon blanc
bayten/ cogh, south africa
10/35

chardonnay
eos/ california 7/23
-
chalk hill/ russian river 13/
42

reds

pinot noir
banshee/ sonoma 12/40

malbec
anko/ salta 11/38

cabernet sauvingnon
grayson/ california 8/28
-
roth/ alexander valley 16/60

due to covid reservations are phone only

for inquiries, send us an email

kitchen hours

mon-tues
3-10pm (no lunch)

sun, wed-thurs
noon-10pm

friday-saturday
noon-midnight

happy hour

daily 3-7pm

bar hours

mon-tues
3-11pm

wed-thurs
noon-11pm

friday-saturday
noon-close

sunday
noon-10pm

closed to observe the following holidays

new years day
memorial day
4th july
labor day
thanksgiving day
christmas day

 

make a reservation

call 714-968-6800

plan your private event

weddings
corporate events
social events

for more info click here

8961 adams ave huntington beach, california 92646 714-968-6800 thecornerhb@gmail.com