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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 tomato relish, lemon shallot vinaigrette, balsamic glaze 

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 // 7 • two pretzels // 11

HUSH PUPPIES // 8

With Sriracha aoili

CHICKEN WINGS 

One dozen in your choice of Buffalo (mild, medium, or hot), garlic Parmesan, BBQ, or honey Sriracha 
Six wings // 6  •  twelve wings // 11

CHEESE BOARD
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

POACHED PEAR and FIG SALAD // 7

Port wine poached pear, balsamic roasted figs, toasted walnuts, bacon , Boursin cheese, mixed greens, cranberry balsamic vinaigrette

ROASTED VEGETABLE SALAD // 7

Kale, carrots, parsnip, squash, onion, red pepper, pumpkin seeds, blue cheese, sun dried tomato vinaigrette

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

GRILLED SWORDFISH // 28
Root vegetable hash, fried butternut squash, coconut saffron cream

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

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

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

BONE-IN 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

COFFEE RUBBED RIBEYE // 36 
Brown sugar coffee rub, peppered brandy cream sauce, roasted potatoes, seasonal vegetable – 14 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 • roasted Brussels sprouts • 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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