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Wednesday-Saturday, starting at 5pm
STARTERS
Crab Dip // 15
Pan-seared Diver Scallops // 16 (GF)
Braised pork belly, corn and tomato relish, lemon shallot vinaigrette, balsamic glaze
Edamame Potstickers // 9 (Vegan)
Thai chili sauce
Hush Puppies // 9 (V)
Sriracha aioli
Onion Rings // 8 (V)
Chicken Wings // 10 (GF)
Five wings, your choice of buffalo (mild, medium, or hot), garlic parmesan, bbq, or honey sriracha
SOUPS
Chicken & Waffle Soup // 7
Today's Soup // 7
Please call for today's soup
SOUPS
Garden (GF, Vegan)
Small // 6 • Large // 10
Caesar
Small // 6 • Large // 10
Harvest Salad // 9
Warm Brussels sprouts, bacon, candied walnuts, dried cranberries, Parmesan, croutons, lemon vinaigrette
Small
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$8 • Large
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$14
Dutch-bound Red Beet Salad (GF)
Mixed greens, pickled beets, red onion, red beet egg, walnuts, crumbled blue cheese, bacon, red beet vinaigrette
Small
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$8 • Large
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$14
Southwest Chicken Salad // 17
Mixed greens, grilled chicken, fried avocado, shredded cheddar and jack cheese, corn salsa, chipotle ranch dressing
Salad Additions (GF)
Chicken // 7, Salmon // 11, Tenderloin tips // 13
LOCAL COMFORTS
Short Rib Wellington // 24
Mushroom duxelles, roasted carrots, Boursin mashed potatoes, demi-glace
Braised Beef Brisket // 21
Herb-infused gnocchi, rosemary port wine demi-glacé, roasted carrots, leeks, celery, and tomatoes
Meatloaf with Three Cheese Macaroni // 20
Sweet tomato glaze, three cheese macaroni with tomato relish and wilted spinach
Bourbon-glazed Pork Chop // 26 (GF)
Bone-in pork chop, fried leeks, PA Dutch pepper cabbage, roasted potatoes
Pan-seared Duck Breast // 25 (GF)
Honey glaze, Granny Smith apple and cranberry reduction, walnuts, roasted potatoes
Rosemary Roasted Chicken // 22 (GF)
Rosemary lemon butter, collard greens, roasted potatoes
Ratatouille // 16 (Vegan)
Roasted egg plant, squash, tomatoes, herb tomato sauce, shaved vegan Parmesan, micro greens, toasted baguette
FISH FAVORITES
Served with seasonal vegetable unless noted
Sautéed Monkfish // 26
Spaetzle, carrot puree, fried leeks, sage butter sauce
Mustard and Panko Crusted Salmon // 25
Red pepper coulis, cauliflower rice
One
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$20 • Two
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$34
Crab Cakes
Sweet corn fritters, lemon dill aioli
One
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$20 • Two
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$34
BUTCHER BLOCK
Served with roasted potatoes and seasonal vegetable, Add a crab cake or three scallops for an additional $14, Add Kennett Square mushrooms for an additional $6
8oz Filet // 36 (GF)
14oz Ribeye // 32 (GF)
Gremolata, fried leeks
ON A ROLL
Served with house-cooked potato chips or upgrade to fries, sweet potato fries, or onion rings for an additional $2 or upgrade to three cheese macaroni for an additional $4
Crispy Chicken Sandwich//16
Mayo, lettuce, tomato, pickle
Cork Burger // 16
Boursin cheese, caramelized onions, roasted red pepper
American cheese, bibb lettuce, tomato, onion. Add bacon for $2.
Classic Burger // 14
American cheese, bibb lettuce, tomato, onion. Add bacon for $2.
Impossible™ Burger // 16 (Vegan)
Sweet tomato glaze, peppers, red onion, arugula, served with root chips
Desserts
Seasonal Creme Brulee // 8 (GF)
Cheesecake with Berry Compote // 8
Apple Pie & Lapp Valley Farm Ice Cream // 8
Dark Chocolate and Strawberry Torte // 8
Miniature Dessert Trio // 8
Oatmeal cream pie, whoopie pie, and a chocolate chip cookie
Tarts
Seasonal Tart // 10
Key Lime Tart // 10
Chocolate Caramel Tart // 10
Frozen Favorites
Top with a chocolate chip cookie for an additional $3
Assorted Ice Cream from Lapp Valley Farm // 6
Assorted Sorbet // 6 (GF, Vegan)
Ages 12 & Under.
Children's Dinner Menu
Includes a beverage and one of the following sides: French fries, applesauce, Chef’s choice of vegetable
Grilled Cheese // 7
Three Cheese Macaroni // 7
Chicken Fingers // 8
Cheeseburger // 8
Cheese Pizza // 8
GF: Gluten-free V: Vegetarian
Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
18% gratuity will be added to parties of 12 or more, including separate checks.
Menus subject to change without notice.