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YOUR EXPERIENCE BEGINS HERE

THE DINNER MENU

 

CLASSIC AND CONTEMPORARY

From date night to girls’ night, the variety of entrees featuring fresh and local ingredients is sure to appeal to a wide range of palates. Find classic appetizers and entrees with a contemporary flare, thoughtfully prepared, and teeming with flavor. Our experienced chefs create menus to include a balance of the freshest fish, meat, and poultry, as well as vegetarian options, ensuring that Cork & Cap offers something for everyone.

StarteRs

PAN-SEARED DIVER SEA SCALLOPS // 15
Honey and horseradish braised pork belly, micro greens, corn and tomato relish, lemon shallot vinaigrette 

CRAB DIP // 11
Toasted breads and crackers from The Baker’s Table

SHRIMP COCKTAIL // 11

LOCAL SOFT PRETZELS // 9
Two locally made pretzels served with melted cheese, ale, and mustard dip

CHEESE PLATE
Local cheeses, house-made accompaniments, breads from The Baker’s Table
Three cheeses // 14 • Five cheeses // 18

PORTOBELLO, WALNUT, & GOAT CHEESE STRUDEL // 9
Portabello mushrooms, walnuts, goat cheese, sautéed red peppers, thyme infused oil, red pepper coulis

CHICKEN WINGS // 11
One dozen buffalo (available mild, medium, or hot) or garlic Parmesan wings, celery sticks, creamy blue cheese or ranch dressing

Soups & Salads

SOUP OF THE DAY
Market price

CHICKEN & WAFFLE SOUP
Cup // 3.50 • Bowl // 5.25

DUTCH-BOUND RED BEET SALAD
Mixed greens, pickled beets, red onion, red beet egg, walnuts, crumbled blue cheese, bacon, house vinaigrette
Small plate // 6 • Large plate // 12

GARDEN SALAD
Small plate // 4 • Large plate // 7.5

CAESAR SALAD
Small plate // 4.5 • Large plate // 8

entrees

PANKO CRUSTED SALMON // 22
Mustard and panko crusted salmon, roasted red pepper sauce, rice pilaf

CRAB CAKES // 30
Sweet corn fritters, lemon dill aioli, chef’s choice of vegetable

SHRIMP SCAMPI // 21
Garlic, shallot, lemon and white wine butter sauce, diced tomato, scallions, fettuccine

PAN SEARED DUCK BREAST // 23
Crispy crackling skin, rice pilaf, caramelized onion and orange marmalade, chef’s choice of vegetable

CHICKEN & FIG MARSALA // 20
Garlic, shallot, mushrooms, dried figs, Marsala wine sauce, pappardelle

BEER-BRINED ROASTED CHICKEN // 20
Mashed potatoes, demi-glacé, chef’s choice of vegetable

BOURBON-GLAZED DOUBLE PORK CHOP // 24
Bone-in and frenched bourbon-glazed pork chop, mashed potatoes, pepper cabbage

MEATLOAF WITH THREE CHEESE MACARONI // 19
Ground beef, veal and pork meatloaf, sweet tomato glaze, three cheese macaroni, fresh tomato relish, wilted spinach, chef’s choice of vegetable

BRAISED BEEF BRISKET // 19
Tender braised brisket, herb-infused gnocchi, roasted carrots, onions, celery, tomatoes, rosemary port wine demi-glacé

PETITE-FILET STROGANOFF // 21
Pan-seared petite filets, rich sour cream demi-glacé, garlic, shallot, mushrooms, pappardelle

GRILLED FILET MIGNON // 32
Demi-glacé, mashed potatoes, chef’s choice of vegetable – 8 oz

GRILLED NEW YORK STRIP // 27
Mashed potatoes, chef’s choice of vegetable – 12 oz

 

Menu and pricing subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. A 18% gratuity is applied to tables of 8 or more, including separate checks. Selections of our breads & desserts are baked daily by our pastry team at The Baker’s Table.

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