AT CORK, OUR MENU ITEMS ARE MEANT

TO BE SHARED AND PAIRED WITH THE

WINES SUGGESTED FROM OUR LIST

Cold Plates to Share

Cheese Selection
3 for $16, 5 for $24, and 7 for $30

Charcuterie Selection
$7 each, 3 for $19, or 5 for $28

House-made Pâté Board, mustard, seasonal

house-made pickles, sea salt $20

House-Marinated Olives $5

Avocado, toasted pistachios, pistachio oil, sea

salt, grilled bread $13
Bin 12 or Bin 70

Rosemary Chicken Liver Bruschetta,

shallot marmalade, herb salad $12
Bin 11 or Bin 56

Butternut Squash and Baby Kale Salad, goat

feta, candied almonds, pomegranate molasses
vinaigrette $10

Marinated Beets, mascarpone, pine nuts,

crispy tarragon $11

Roasted Sunchokes, brown butter, lemon and

caper sauce $10

Endive Waldorf Salad, rainbow beets, apples,

hazelnut vinaigrette $12
Bin 13 or Bin 238

Grilled Octopus Salad, fennel, citrus,

hazelnuts $13
Bin 7 or Bin 66
For the convenience of our guests, a 20% gratuity will be added
for parties of 6 or more.
Please ask before taking photos of food or premises.

Consuming raw or undercooked meats, poultry, seafood, shellfish

or eggs may increase your risk of food borne illness.
 Hot Plates to Share

Crispy Lemon and Black Pepper Dusted

Calamari & Rock Shrimp, caper remoulade
$14
Bin 19 or Bin 68

Wild Mushroom Risotto, fine herbes,

pecorino $15
Bin 9 or Bin 173

Braised Kale, roasted garlic, pecorino $8

Red Wine Braised Beef Cheeks, celeriac

puree, rainbow carrots, leeks, beef jus $19
Bin 229 or Bin 243

French Fries tossed with parsley, garlic,

lemon, house-made ketchup $7

Crispy Pork Belly, chestnut polenta, apple

cider, mustard greens $16
Bin 40 or Bin 102

Duck Confit, crispy wild rice and farro salad,

pickled blueberry, peruvian peppers $18
Bin 90 or Bin 97

Pan Roasted Chicken, curry cauliflower puree,

spinach $17
Bin 14 or Bin 201

Pan Seared Salmon, braised turnips, turnip

greens, brown butter beurre blanc $18
Bin 32 or Bin 286

Sautéed Mushrooms, madeira, marjoram $9

Sweet Potato Flatbread, Earth N’ Eats honey,

goat cheese, red onions $16
Bin 24 or Bin 303

Brussel Sprouts, brown butter, pancetta,

shallots $10

Lavender Encrusted Lamb Chops, citrus

acorn squash, grilled blood orange $20
Bin 88 or Bin 63

Pan Roasted Scallops, bacon broth, leeks,

caviar $15
Bin 8 or Bin 56

Grilled Branzino, saffron tomato broth, chickpeas,

swiss chard $18
Bin 14 or Bin 150

Executive Chef Jason Schreuder