Cork on Saginaw

Tues, Wed, Thur 4–10 PM

Fri 11AM–12AM

Sat 5PM–12AM

Sun, Mon Closed

Celebrate Mother's Day "Uncorked"
May
14
12:00 pm12:00

Celebrate Mother's Day "Uncorked"

Special Mother's Day menu - Champagne & Drink Specials

Mimosas & Bloody Mary's that ROCK!

Plan ahead - make your reservation today! Seating limited!

Flint's best culinary team, lead by Chef Mary Murphy, will prepare a menu sure to impress even Mom! Our professional service staff, led by Darci Racette, will pamper mom like nowhere else! 

Keenan Napa Valley Spring Mountain District - May Wine Dinner
May
23
6:30 pm18:30

Keenan Napa Valley Spring Mountain District - May Wine Dinner

Special Guest Michael Keenan, Owner/Winemaker

Please join us! 

6 rare wines served with a 4 course gourmet small plate dinner prepared by Executive Chef Marge Murphy and her culinary staff. 

  • Please RSVP today! Limited seating! Pre-payment required
  • Contact Cork on Saginaw (810) 422-9625
  • $125/person includes gratuity & tax
Second Sunday Lunch - June
Jun
11
12:00 pm12:00

Second Sunday Lunch - June

Join us for brunch the second Sunday of every. This month's menu: 

STARTERS:

Loaded Bloody Mary   28
25 oz. mug of Bloody Mary with a burger slider, chicken nuggets, shrimp, bacon, waffle fries, jalapeno, asparagus, pickle and olives

Bagel & Lox   6
Cold smoked salmon, cream cheese, tomato, red onion and capers

Yogurt Bowl   8
With fresh fruit and granola

Breakfast Tots   8  
Bacon, cheddar cheese, Pico De Gallo and sriracha mayo topped with a sunny side up egg

Caesar Salad   9
Crispy Prosciutto, parmigiano reggiano and polenta croutons

SAVORY:

Eggs Benedict   8
Farm fresh poached egg, Canadian bacon, English muffin and hollandaise sauce

Housemade Sausage Gravy with Cheddar Cheese Biscuits   10

Salmon BLT    12
Grilled salmon, bacon, lettuce, tomato and lemon aioli on Brioche Bread

Croque Madame   12
Dearborn Ham, gruyere cheese, Brioche bread, béchamel sauce topped with a sunny side up egg

Country Hash    13
Slow roasted beef brisket, potatoes, apples, rutabaga and onion topped with a fried egg

Spinach & Leek Strata   12
Savory egg custard with spinach, leeks and gruyere cheese served with mixed greens   

Shrimp & Grits   20  
Sautéed shrimp, andouille sausage, garlic, tarragon and white cheddar grits

Spaghetti Carbonara with Chicken *   20
Egg, bacon, garlic, olive oil and Parmigiano Regiano topped with a grilled chicken breast

SWEET:

Almond Cream Cake   7

Italian Lemon Cake   7

Blueberry Crumb Cake   4

Cherry Scones   3

Sour Cream Coffee Cake   4

Banana Pancakes    9

MAPLE SYRUP

Baked Blueberry French Toast    10
Wild Maine blueberry maple syrup   

House made Crepes   9
Stuffed with Nutella and finished with strawberries and whipped cream

SIDES:

Fruit Cup   4

Add a Fried Egg   2

Hoffman’s Chop Shop Breakfast Sausage Brat   4
 

COFFEE COCKTAILS:

The Truffle    6
Frangelico, vodka, cold press coffee and whipped cream (this drink is straight up)  

Café Royal   8  
Patron XO, Godiva chocolate, coffee and whipped cream

Irish Coffee   9
Jameson Irish Whiskey, brown sugar, coffee and heavy cream

Café Con Juan   9
Zaya dark rum, kahlua, coffee and whipped cream
 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.

Second Sunday Brunch - July
Jul
9
12:00 pm12:00

Second Sunday Brunch - July

Join us for brunch the second Sunday of every. This month's menu: 

STARTERS:

Loaded Bloody Mary   28
25 oz. mug of Bloody Mary with a burger slider, chicken nuggets, shrimp, bacon, waffle fries, jalapeno, asparagus, pickle and olives

Bagel & Lox   6
Cold smoked salmon, cream cheese, tomato, red onion and capers

Yogurt Bowl   8
With fresh fruit and granola

Breakfast Tots   8  
Bacon, cheddar cheese, Pico De Gallo and sriracha mayo topped with a sunny side up egg

Caesar Salad   9
Crispy Prosciutto, parmigiano reggiano and polenta croutons

SAVORY:

Eggs Benedict   8
Farm fresh poached egg, Canadian bacon, English muffin and hollandaise sauce

Housemade Sausage Gravy with Cheddar Cheese Biscuits   10

Salmon BLT    12
Grilled salmon, bacon, lettuce, tomato and lemon aioli on Brioche Bread

Croque Madame   12
Dearborn Ham, gruyere cheese, Brioche bread, béchamel sauce topped with a sunny side up egg

Country Hash    13
Slow roasted beef brisket, potatoes, apples, rutabaga and onion topped with a fried egg

Spinach & Leek Strata   12
Savory egg custard with spinach, leeks and gruyere cheese served with mixed greens   

Shrimp & Grits   20  
Sautéed shrimp, andouille sausage, garlic, tarragon and white cheddar grits

Spaghetti Carbonara with Chicken *   20
Egg, bacon, garlic, olive oil and Parmigiano Regiano topped with a grilled chicken breast

SWEET:

Almond Cream Cake   7

Italian Lemon Cake   7

Blueberry Crumb Cake   4

Cherry Scones   3

Sour Cream Coffee Cake   4

Banana Pancakes    9

MAPLE SYRUP

Baked Blueberry French Toast    10
Wild Maine blueberry maple syrup   

House made Crepes   9
Stuffed with Nutella and finished with strawberries and whipped cream

SIDES:

Fruit Cup   4

Add a Fried Egg   2

Hoffman’s Chop Shop Breakfast Sausage Brat   4
 

COFFEE COCKTAILS:

The Truffle    6
Frangelico, vodka, cold press coffee and whipped cream (this drink is straight up)  

Café Royal   8  
Patron XO, Godiva chocolate, coffee and whipped cream

Irish Coffee   9
Jameson Irish Whiskey, brown sugar, coffee and heavy cream

Café Con Juan   9
Zaya dark rum, kahlua, coffee and whipped cream
 

*Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food-borne illness.


"Organic, Biodynamic, Sustainable, Natural" What Does it All Mean? - April Wine Class
Apr
18
7:00 am07:00

"Organic, Biodynamic, Sustainable, Natural" What Does it All Mean? - April Wine Class

Wine lovers can rejoice in the fact that advancements in winemaking are delivering wines of greater quality and consistency. however, understanding all the "green" certifications can make your head spin. We'll decode this language and give you samples of each to try. 

  • $25 per person by reservation - call (810) 422-9625
  • Presented by: Jim Davis, Certified Specialist of Wine, Society of Wine Educators. 
Easter Brunch
Apr
16
12:00 pm12:00

Easter Brunch

Celebrate Easter with Cork on Saginaw!

Prix Fixe Menu: 

SOUP

Cream of Asparagus with crème fraiche

Carrot Soup with crispy fried leeks

SALAD

Mixed Greens & Berries
with Buttermilk Blue Cheese, Candied Pecans and Honey Balsamic

House made Slaw
with horseradish cream crumbled Blue Cheese

Caesar
with Prosciutto Crisps and Fresh Baked Croutons

ENTRÉES

Lobster Eggs Benedict 
Lump lobster meat, free range eggs on whole grain English muffins and hollandaise sauce

Spring Chicken Ragu
Grilled chicken breast, pancetta, sweet peas, fennel, asparagus and fresh mint tossed with tagliatelle pasta

Meyer Lemon Dill Salmon
Grilled salmon, cucumber herb sauce and spring risotto

Grilled Lamb Chops
Three chops, mint pesto and potato dauphinoise

Crab Cakes
Jumbo lump cakes with a roasted red pepper curry sauce and spring risotto

Lobster Ravioli
Lobster filled ravioli with roasted red pepper vodka sauce and  jumbo diver scallop

Lamb Shanks
Shanks braised in  artichokes and olives with Parmesan risotto

Grilled Ribeye
Truffle beurre blanc, roasted mushrooms, potato dauphinoise and fresh asparagus


DESSERT

Raspberry Country Cake   

Rhubarb Clafouti with vanilla bean ice cream   

Italian Lemon Cake

Almond Cake

 

  • Prix Fixe Menu $28.00 per person plus tax and gratuity
  • Special children's menu