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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 GF
Braised pork belly, corn and tomato relish, lemon shallot vinaigrette, balsamic glaze

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

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

SHRIMP CEVICHE // 12
Avocado, red onion, lime, mango, wonton crisps

DUTCH PRETZEL
Melted cheese dip
one pretzel // 7 • two pretzels // 11

HUSH PUPPIES // 8

With Sriracha aoili

CHICKEN WINGS

Your choice of buffalo (mild, medium, or hot), garlic parmesan, bbq, or honey sriracha
Six wings // 6  •  twelve wings // 11

CHEESE BOARD // 15
Chef’s selection of four

CHARCUTERIE BOARD // 15
Chef’s selection of three

Soups & Salads

SOUP OF THE DAY // 4.5

CHICKEN & WAFFLE SOUP // 4.5

GARDEN SALAD // 5 GF V

CAESAR SALAD // 5

CAPRESE // 11

Local tomatoes, fresh and fried burrata cheese, olive oil and balsamic glaze, microgreens, fresh basil

GRILLED WATERMELON SALAD // 11 GF

Tomatoes, goat cheese, black beans, avocado, bibb lettuce, white balsamic vinaigrette

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


SALAD ADDITIONS
Chicken // 6 • Salmon // 7 • Shrimp // 7 Tenderloin tips // 8 • Tuna steak // 11

entrees

MUSTARD AND PANKO CRUSTED SALMON // 22
Avocado cream, pico de gallo, cauliflower rice,
seasonal vegetable

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

SESAME TUNA // 28 GF
Soy marinated grilled tuna, black rice, seaweed salad, broccolini, spicy mango puree

SHRIMP SCAMPI // 21
Lemon and white wine butter sauce, diced tomato, fettuccine

PAN SEARED DUCK BREAST // 23
Crispy crackling skin, blueberry gastrique, black rice, seasonal vegetable

ROSEMARY ROASTED CHICKEN // 21 GF
Crispy chicken breast, rosemary lemon butter baste, roasted potatoes, seasonal vegetable

BRAISED BEEF BRISKET // 20
Herb-infused gnocchi, roasted carrots, leeks, celery, tomatoes, rosemary port wine demi-glacé

PETITE-FILET STROGANOFF // 23
Mushrooms, creamy demi-glace, pappardelle

MEATLOAF with THREE CHEESE MACARONI // 19
Sweet tomato glaze, three cheese macaroni with fresh tomato relish and wilted spinach, seasonal vegetable

IMPOSSIBLE™ MEATLOAF // 20 V
Sweet tomato glaze, cauliflower rice, seasonal 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

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

GRILLED SWEET & SOUR PORK CHOP // 24< GF/p>

Bone-in pork chop, apricot salsa, roasted potatoes, seasonal vegetable

8 oz GRILLED FILET // 32 GF
Demi-glacé, mashed potatoes, seasonal vegetable

14 OZ COFFEE RUBBED RIBEYE // 36 GF
Brown sugar coffee rub, peppered brandy cream sauce,
roasted potatoes, seasonal vegetable

TERES MAJOR // 24 GF
Rich shoulder cut of beef, demi-glacé, cherry tomato
and red chili relish, vegetable and potato kabobs

•••

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:
Tomato avocado salad • roasted Brussels sprouts • truffle mashed potatoes • garlicky mushrooms and onions

SEAFOOD SUNDAYS // EVERY SUNDAY NIGHT
So much goodness on one plate.

4oz lobster tail, sea scallops, snow crab legs, corn on the cob, roasted potatoes // 42

GF: Gluten-free V: Vegan

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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