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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.

Dinner begins at 4 p.m.

StarteRs

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

CRAB DIP // 12
Crackers from The Baker’s Table

SHRIMP COCKTAIL // 11
Five shrimp, cocktail sauce, lemon gel

DUTCH PRETZEL 
Melted cheese dip
one pretzel // 6  ⋅  two pretzels // 10

THE STRUDEL // 10

Portobello mushrooms, walnuts, goat cheese, sautéed red peppers, chive infused oil, red pepper coulis

CHICKEN WINGS // 11

One dozen in your choice of Buffalo (mild, medium, or hot), garlic Parmesan, BBQ, or honey Sriracha 

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

Soups & Salads

SOUP OF THE DAY // 4.5 

CHICKEN & WAFFLE SOUP // 4.5

GARDEN SALAD // 5

CAESAR SALAD // 5

CAPRESE SALAD // 11

Local tomatoes, burrata cheese, olive oil and balsamic glaze, micro greens and fresh basil

GRILLED MELON SALAD // 11

Grilled watermelon, honeydew, cantaloupe, berries, tomatoes, goat cheese, orange basil vinaigrette, balsamic reduction

DUTCH-BOUND RED BEET SALAD
Mixed greens, pickled beets, red onion, red beet egg, walnuts, crumbled blue cheese, bacon, house vinaigrette
Small // 7 • Large // 12

entrees

PANKO CRUSTED SALMON // 22
Mustard and panko crusted salmon, avocado cream, pico de gallo, seasonal vegetable

CRAB CAKES // 30
Sweet corn fritters, lemon dill aioli, seasonal vegetable

MAHI MAHI // 28
Grilled herb crusted Mahi Mahi, garlic herb quinoa, sautéed fennel and leeks

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

PAN SEARED DUCK BREAST // 23
Crispy crackling skin, cranberry apricot gastrique, rice pilaf, seasonal vegetable

PESTO CHICKEN // 20 
Grilled skin-on chicken breast and drumette, zuchinni herb couscous, diced tomato garnish

BEER-BRINED ROASTED CHICKEN // 20
Mashed potatoes, demi-glacé, seasonal vegetable

BRAISED BEEF BRISKET // 20
Tender braised brisket, herb-infused gnocchi, roasted carrots, onions, celery, tomatoes, rosemary port wine demi-glacé

PETITE-FILET STROGANOFF // 22
Pan-seared petite filets, rich sour cream demi-glacé, garlic, shallots, mushrooms, pappardelle

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

CORK BURGER with THREE CHEESE MACARONI // 18 
Boursin cheese, caramelized onions, roasted red peppers, three cheese macaroni with fresh tomato relish and wilted spinach, seasonal vegetable

GRILLED VEGETABLE and QUINOA SALAD // 18 
Corn and black bean relish, garlic herb quinoa, roasted pistachios 

DOUBLE PORK CHOP // 24

Bone-in bourbon-glazed pork chop, mashed potatoes, pepper cabbage

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

BONE-IN NEW YORK STRIP // 30
Demi-glacé, mashed potatoes, braised collard greens – 16 oz

•••

PRIME RIB NIGHT | EVERY WEDNESDAY NIGHT
Join us for USDA prime rib.

Choose Your Cut: 

12 oz // 26 • 20 oz Bone-In // 32

Choose Two Sides: 

Roasted beets with goat cheese • creamed spinach truffle mashed potatoes • garlicky mushrooms and onions

 

 

 

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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