Nick PhelpsWelcome back to yet another installment of the Commonwealth Lounge Chef’s Corner, Part Deux! When I last left you, we had discussed some of the new menu items and our plan to have them out by early July. Yes, I understand it is almost early August, but we have been fine tuning our menu to give you, the customer, the very best we have to offer.

As promised, we have also changed up our late night menu to give everyone a larger selection to choose from. Oh, did I mention that our late night options are now $5.00!!! Yes, we have streamlined our late night menu so you late birds out there can join us for drinks AND food!

Along with the Prime Dip Sliders, Double Time Calamari, Pigs in a Blanket, Tender Lovin’, and Tuna Tower; we have added our Fuji Rolls, Blueridge Ribs, Beef Satay, Baked Brie, Grilled Artichoke, Tater Tots (that’s right!), and Bacon Wrapped Scallops. The Tuna and the Scallops are a $2 up charge, but c’mon, that’s still a great deal! We still offer up a great display of our house made desserts for those of you looking for a little late night treat.

Okay, so I’m really going to try to have the Chef’s Corner out the first week of each month. I mean it. No really. The creative juices just need to be flowing. Speaking of creative juices…we just made a great crème brulee using a black currant and pomegranate reduction. Truly remarkable.
Thanks for taking 1.5 minutes to peruse over 1 hours worth of “Nick Thought”. Uhhhh…I type slowly. See you next time, and thanks for playing.

Glaze Your Carrots,

Nick Phelps
Executive Chef
Commonwealth Lounge and Grill