Eat
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— Dinner —
Classic dishes that capture the flavors of the season
Starters
— Hand Cut Truffle Frites —
Pecorino cheese
— Baked Escargot —
Pesto garlic butter, grilled French bread
— Marinated Goat Cheese —
olive tapenade, grilled garlic French bread
— Deep Fried Cuban Pickles —
Black Forest Ham, Swiss cheese, stone ground mustard
— Calamari —
Ginger tahini, aioli, scallions
Garden
— House Salad —
mixed greens, cucumber, tomato, red onion,
French dijon vinaigrette
— Caesar Salad —
Romaine, Parmigiano Reggiano, house made croutons
Caesar dressing
— Roasted Beet Salad —
arugula, goat cheese, toasted pistachios
balsamic vinaigrette
— Tuscan Bread Salad —
mixed greens, radicchio, fresh mozzarella, tomatoes, kalamata olives, Parmigiano Reggiano, pine nuts, grilled torn country bread
***add protein to any salad, ask your server***
Entrée
— Cacio E Pepe —
Pecorino, parmigiano reggiano, black pepper, olive oil, bucatini
— Baked Eggplant Parmesan —
Herbed ricotta, fresh mozzarella, parmigiano reggiano, house marinara, garlic bread
— Butchers Ragu —
Tagliatelle, pecorino, garlic bread
— Shrimp Yaki Udon —
Seared shrimp, stir fry udon noodles, mushroom, scallion, nori, saffron, kimchi stir fry or umami soy sauce
— Chicken Marsala —
cherry tomatoes, mushrooms, marsala wine sauce, tagliatelle pasta
— Grilled Lamb Loin Chops —
Maple balsamic reduction, crispy sage, sweet potato puree
— Grilled Flank Steak—
Marinated flank, smoked tomato remoulade, deep-fried polenta cake, mushroom demi cream
Sandwiches
— Southwestern Black Bean Burger —
vegan chipotle mayo, avocado, lettuce, tomato, red onion, pretzel bun, sweet potato fries
—Cork Burger* —
Caramelized red onion, blue cheese, brioche bun, chips
— Hot Chicken Sandwich—
Spicy buttermilk marinated farm mkt chicken breast, tangy slaw, sliced pickles, brioche bun, veggie chips
— Grilled Scottish Salmon—
Toasted brioche bun, arugula, dill caper sauce, sweet potato fries
— House Cheese Platter–Chef’s Selection— baguette, wine jelly, port reduction— — Charcuterie Board–Chef’s Selection— baguette, cornichons, olives, stone ground mustard—
Executive Chef Marjorie M. Murphy