background

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

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

PIEROGIES // 9
Smoked cheddar potatoes, caramelized onions, sour cream, bacon, scallions

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 V
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

HARVEST SALAD // 7 GF

Roasted kale, candied butternut squash, pancetta, walnuts, goat cheese, dried cranberries, maple white balsamic vinaigrette

POACHED PEAR AND FIG SALAD // 7 GF

Mixed greens, port wine poached pear, balsamic roasted figs, toasted walnuts, bacon, Boursin cheese, cranberry balsamic vinaigrette

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


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

entrees

MUSTARD AND PANKO CRUSTED SALMON // 22
Red pepper coulis, cauliflower rice, seasonal vegetable

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

STONE BASS // 28
Pan seared with pesto parmesan crust, zucchini, yellow squash,parsnip au gratin, romesco sauce

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

PAN SEARED DUCK BREAST // 23
Honey glaze, Granny Smith apple and cranberry
reduction, walnuts, roasted potatoes, 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 SWEET & SOUR PORK CHOP // 24 GF
Bone-in pork chop, apricot salsa, roasted potatoes,
seasonal vegetable

BRAISED VEAL SHORT RIBS // 32 GF

Truffle mashed potatoes, rainbow Swiss chard, veal
marsala demi-glacé

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

•••

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:
seasonal vegetable • roasted Brussels sprouts • truffle mashed potatoes • garlicky mushrooms and onions

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.

Back To Top