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Hobnob Corner Restaurant
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Apple Crisp #HobnobCorner
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Looking like Fall here in #BrownCounty #HobnobCorner
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Mother's Day is this Sunday. Be sure to take mom out for breakfast, lunch, or dinner!!

#MothersDay    #HobnobCorner   #food #Sunday   #breakfast #lunch   #dinner  
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Mother's Day
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SECOND ANNUAL NATIONAL MAPLE SYRUP FESTIVAL
SPECIAL AFTER FIVE MENU
March 3, 2016 until March 6, 2016


ARTISAN LETTUCE SALAD with MAPLE VINAIGRETTE
A blend of artisan lettuces garnished with maple-candied walnuts, orange segments, grilled red onions and goat cheese crumbles.  Dressed with a house-made maple vinaigrette featuring balsamic vinegar from The Wild Olive here in town.      
8.95

 DUCK BREAST  with ORANGE MAPLE GLAZE
A breast of young duck is pan-seared until desired doneness and glazed with orange and maple.  Served with brussels sprout sauted with maple-candied walnuts and fingerling potatoes.
17.95

BRACE OF QUAIL on GRITS
Partially deboned quail marinated in a maple brine roasted and served on grits rich with cheddar cheese.  Glazed with maples syrup and five-spice powder.  With sautéed brussels sprouts and maple-candied walnuts.        
22.95


MAPLE GARLIC SAUSAGES on NAVY BEAN STEW
House-made sausages infused with lots of garlic maple syrup and a touch of dry white wine.
Served on a navy bean stew beginning with sautéed aromatic vegetables, tomato and lots of navy beans with stock stirred in a touch of butter at the very end.          
14.95


ATLANTIC SALMON GLAZED with MAPLE VINAIGRETTE
The fish is rubbed with spices, groiled and glazed with a lemon, mustrd, olive oil and maple syrup vinaigrette.  Served with brussels sprouts with maple-candied walnuts.          
16.95


MAPLE SYRUP PIE
A concoction rich in Indiana maple syrup, cream, butter and eggs baked in a rich crust.
5.95
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2016-03-02
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WINE BY THE GLASS

(By the glass, we pour about one-fourth of a bottle)

Codorniu Sparkling White 6.50       
Donati “Sisters Forever”  Chardonnay 7.00         
DeMorgenzon Chardonnay   7.00 
Morande Sauvignon Blanc   6.50          
Snoqualmie Riesling  6.50
Creek Bend Traminette  7.00
Creek Bend Catawba   6.50           
Michael David “Freakshow” Cabernet   8.00         
Cuma Malbec   6.50          
Archivist Pinot Noir    7.50
Columbia Crest H3 Merlot   7.50            
Jam Jar Sweet Shiraz   6.50

WINE BY THE BOTTLE 

WHITE

Codorniu Sparkling White, Spain  22.00          
Feuilatte Champagne Brut, France   59.00
DeMorgenzon Chardonnay, South Africa  26.00
Donati “Sisters Forever” Chardonnay, Central Coast    24.00  
Ridge Monte Bello Vineyard Chardonnay, Santa Cruz Mountain    59.00 
Artesa Estate Reserve Chardonnay, Napa Valley    55.00  
Girard Chardonnay, Russian River Valley    31.00   
Morande Sauvignon Blanc Reserva, Chile     24.00
Creek Bend Traminette, Bloomington, Indiana  25.00  
 Eroica Riesling, Washington   27.50        
Snoqualmie Riesling, Washington 22.00    
Domaine Wachau Gruner Veltliner, Austria  27.50             
Erath Pinot Gris, Oregon 25.00        
Trimbach Gewurztraminer, Alsace  32.00
Clos de Nouys Demi-sec Vouvray, France   27.50

ROSE OR BLUSH
Creek Bend Catawba, Bloomington, Indiana   25.00


REDS
Chappellet Cabernet Mountain Cuvee, Napa Valley   39.00
B. R. Cohn Silver Label Cabernet, North Coast, California   29.00 
Charles Krug Cabernet, Yountville, Napa Valley    36.00          
Michael David “Freakshow” Cabernet   29.00
Alexander Valley Vineyards Cabernet Franc, Alexander Valley   35.00
Ridge “East Bench” Zinfandel,  Dry Creek Valley   45.00
Cuma Malbec, Argentina   24.00            
Columbia CrestMerlot, Horse Heaven Hills, Washington     28.00 
Archivist Pinot Noir, Monterey    27.00                    
Erath Pinot Noir, Oregon   27.50             
Line 39 Petite Sirah, North Coast    27.00    
Girard Petite Sirah, Napa Valley    39.00             
Jam Jar Sweet Shiraz, South Africa   22.00
Shingleback Shiraz, McLaren Valley, Australia      35.00  
Luigi Righetti Valpolicella Classico, Italy    28.00
Paso a Paso Volver, Spain 29.50
Georges DuBoeuf Brouilly, Beaujolais    25.00
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SPECIALS TODAY AFTER FIVE




FRIED GREEN TOMATO VEGETARIAN

The plate is spread with basil mayonnaise. Our house-made ciabatta bread is spread with our pimiento cheese. Slices of green tomatoes are battered, fried, and placed on the ciabatta. Garnished with fresh red cherry tomatoes, the 25 Star balsamic vinegar from The Wild Olive, olive oil, and a bit of fresh basil. Looks and tastes like summer.     9.95


SWORDFISH with CUMIN-CAPER SAUCE 
Chef Eric Cole broils fresh fillets of swordfish with a bit of olive oil, salt and pepper.  Served on rice with a cumin-caper mayonnaise sauce.   Accompanied by a summer medley of colorful grape tomatoes sautéed in olive oil with green onions and a last minute rain of fresh basil.        17.95

SHRIMP WITH CAPERS AND FETA 
Minced garlic is softened in olive oil briefly. Then large shrimp are added with feta cheese, capers and a splash of lemon.  When a sauce has formed, the pan is turned out on our house-made fettuccine  and garnished with parsley.         17.95

DUCK with CREAMED CORN

After chef has sautéed corn, green onion, bacon and mushroom, he adds grape tomatoes and dry vermouth.  When partly reduced, heavy cream and herbs join the crowd and are further reduced.  The result is spread over the plate with the pan seared duck breast fanned over the corn.       17.95


CENTER-CUT PORK CHOP on NAVY BEAN STEW with TASSO GRAVY

Chef softens aromatic vegetables and mushroom and stews navy beans with a tasso gravy. Meanwhile a White Marble Farms center-cut pork chop is seasoned, seared, and finished in a cast iron skillet and placed on top of the bean stew.
16.95


KEY LIME PIE

Our own Daniel Walker makes his version of this famous dessert, rich with egg yolk and lime in a graham cracker crumb crust.          5.50
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SOME NEW WINES

CENTORI MOSCATO DI PAVIA    Sweet peach with effervescence    
RAATS  CHENIN BLANC    Floral with slight sweetness
CIPRESSETO ROSE   Strawberry dry rose
Glass     7.00         Bottle     25.00
 

ENTREES

ATLANTIC SALMON GLAZED with MAPLE VINAIGRETTE
The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil and maple syrup vinaigrette         16.95
  
NEW YORK STRIP STEAK
Center cut, 12 ounce Fischer Farms beef rubbed with black pepper and olive oil and pan seared to order     21.95



DESSERTS

STRAWBERRY SHORTCAKE
Our own house-made shortcake is sliced and slathered with a creamy strawberry filling,  given more strawberries between and on top and garnished with plenty of whipped cream for our seasonal version of this classic       5.95

CHOCOLATE TEMPTATION
If you crave chocolate, this should do the trick!    5.50

PEANUT BUTTER PIE
A creamy peanut butter filling in a baked sandwich cookie crust with a layer of fine chocolate on top     5.50
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WINE BY THE GLASS

(By the glass, we pour about one-fourth of a bottle)

Codorniu Sparkling White 6.50       
Donati “Sisters Forever”  Chardonnay 7.00         
DeMorgenzon Chardonnay   7.00
Morande Sauvignon Blanc   6.50          
Snoqualmie Riesling  6.50
Creek Bend Traminette  7.00
Creek Bend Catawba   6.50           
Michael David “Freakshow” Cabernet   8.00         
Cuma Malbec   6.50          
Archivist Pinot Noir    7.50
Columbia Crest H3 Merlot   7.50            
Jam Jar Sweet Shiraz   6.50

WINE BY THE BOTTLE 

WHITE

Codorniu Sparkling White, Spain  22.00          
Feuilatte Champagne Brut, France   59.00
DeMorgenzon Chardonnay, South Africa  26.00
Donati “Sisters Forever” Chardonnay, Central Coast    24.00  
Ridge Monte Bello Vineyard Chardonnay,
                        Santa Cruz Mountain    59.00 
Artesa Estate Reserve Chardonnay, Napa Valley    55.00  
Girard Chardonnay, Russian River Valley    31.00   
Morande Sauvignon Blanc Reserva, Chile     24.00
Creek Bend Traminette, Bloomington, Indiana  25.00  
Eroica Riesling, Washington   27.50        
Snoqualmie Riesling, Washington 22.00    
Domaine Wachau Gruner Veltliner, Austria  27.50             
Erath Pinot Gris, Oregon 25.00        
Trimbach Gewurztraminer, Alsace  32.00
Clos de Nouys Demi-sec Vouvray, France   27.50

ROSE OR BLUSH
Creek Bend Catawba, Bloomington, Indiana   25.00


REDS
Chappellet Cabernet Mountain Cuvee, Napa Valley   39.00
B. R. Cohn Silver Label Cabernet, North Coast, California   29.00 
Charles Krug Cabernet, Yountville, Napa Valley    36.00          
Michael David “Freakshow” Cabernet   29.00
Alexander Valley Vineyards Cabernet Franc, Alexander Valley   35.00
Ridge “East Bench” Zinfandel,  Dry Creek Valley   45.00
Cuma Malbec, Argentina   24.00            
Columbia CrestMerlot, Horse Heaven Hills, Washington     28.00 Archivist Pinot Noir, Monterey    27.00                    
Erath Pinot Noir, Oregon   27.50             
Line 39 Petite Sirah, North Coast    27.00    
Girard Petite Sirah, Napa Valley    39.00             
Jam Jar Sweet Shiraz, South Africa   22.00
Shingleback Shiraz, McLaren Valley, Australia      35.00  
Luigi Righetti Valpolicella Classico, Italy    28.00
Paso a Paso Volver, Spain 29.50
Georges DuBoeuf Brouilly, Beaujolais    25.00

Add a comment...

SPECIALS TODAY AFTER FIVE


FRIED GREEN TOMATO VEGETARIAN

The plate is spread with basil mayonnaise. Our house-made ciabatta bread is spread with our pimiento cheese. Slices of green tomatoes are battered, fried, and placed on the ciabatta. Garnished with fresh red cherry tomatoes, the 25 Star balsamic vinegar from The Wild Olive, olive oil, and a bit of fresh basil. Looks and tastes like summer.     9.95


SKEWERED SWORDFISH on BARLEY SALAD

Chef Eric Cole skewers cubes of swordfish with his own spice rub and broils to doneness. These are placed on a room temperature barley salad composed of aromatic vegetables with sugar snap peas and barely marinated in tangy lime and orange juices. Garnished with a seasoned sour cream sauce.    17.95


SHRIMP with COCONUT and CURRY

Chef sweats onion, red and green bell peppers. These are seasoned with curry and other spices. Coconut milk and tomatoes are added and all is reduced to form a redolent sauce. The shrimp are sautéed in butter and added to the sauce, then turned out on rice.     18.95


DUCK with CREAMED CORN

After chef has sauteed corn, green onion, bacon and mushroom, he adds grape tomatoes and dry vermouth.  When partly reduced, heavy cream and herbs join the crowd and are further reduced.  The result is spread over the plate with the pan seared duck breast fanned over the corn.       17.95


CENTER-CUT PORK CHOP on NAVY BEAN STEW with TASSO GRAVY

Chef softens aromatic vegetables and mushroom and stews navy beans with a tasso gravy. Meanwhile a White Marble Farms center-cut pork chop is seasoned, seared, and finished in a cast iron skillet and placed on top of the bean stew.
16.95

KEY LIME PIE

Our own Daniel Walker makes his version of this famous dessert, rich with egg yolk and lime in a graham cracker crumb crust.
5.50
Add a comment...

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SPECIAL DISHES FOR NATIONAL MAPLE SYRUP FESTIVAL




ARTISAN LETTUCE SALAD with MAPLE VINAIGRETTE
A blend of artisan lettuces garnished with craisins, walnuts and red onion dressed
with a vinaigrette featuring a luscious maple-infused balsalmic vinegar from The Wild Olive here in town.      8.50



HOUSE-MADE MAPLE SAUSAGES ON NAVY BEAN STEW
Chef softens aromatic vegetables, adds navy beans and cooks them down with a reduced beef stock and the addition of mustard.  Two sausages laced with maple syrup and garlic top the stew.      13.95

ATLANTIC SALMON GLAZED with MAPLE VINAIGRETTE
The fish is rubbed with spices, broiled and glazed with a lemon, mustard, olive oil and maple syrup vinaigrette.       16.95

DUCK with MAPLE-INFUSED BALSALMIC VINEGAR
Duck  breast is pan-seared and glazed with a maple-infused balsalmic vinegar from The Wild Olive here in town and sliced onto the plate with braised red cabbage and roasted fingerling potatoes.      17.95



MAPLE SYRUP PIE
A concoction rich in Indiana maple syrup, cream, butter and eggs baked 
in a house-made crust .        5.95
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