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Lancaster, Pennsylvania      717.735.2075
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Dinner Menu at Cork & Cap Restaurant

Sunday through Thursday 4:30pm to 9pm | Friday and Saturday 4:30pm to 10pm

STARTERS

CRAB DIP
Toasted breads and crackers from The Baker's Table - 11

PAN SEARED DIVER SEA SCALLOPS
Honey and horseradish braised pork belly, micro greens, corn and tomato relish, lemon shallot vinaigrette - 14

SHRIMP COCKTAIL - 11

CHICKEN WINGS
Buffalo (available mild, medium, or hot) or garlic parmesan. Served with celery sticks and creamy blue cheese or Ranch dressing; Twelve wings - 11, Twenty wings - 18

PORTABELLA, WALNUT & GOAT CHEESE STRUDEL
Portabella mushrooms, walnuts, goat cheese, sautéed red pepper, thyme infused oil, red pepper coulis - 9

CHEESE PLATE
Local cheeses, house made accompaniments, breads from The Baker's Table
Three cheeses - 14, Five cheeses - 18

WELSH RAREBIT
Melted cheese, ale, and mustard dip. Served with crostini - 9

SOUPS & SALADS

SOUP OF THE DAY - Market Price

CHICKEN & WAFFLE SOUP
Cup - 3.50 Bowl - 5.25

CAESAR SALAD
Small Plate - 4.5, Large Plate - 8

DUTCH-BOUND RED BEET SALAD
Mixed greens, pickled beets, red onion, red beet egg, walnuts, crumbled blue cheese, bacon, house vinaigrette - Small Plate 6, Large Plate 12

GARDEN SALAD
Small Plate - 4, Large Plate - 7.5

GRILLED ASPARAGUS SALAD
Spinach, grilled asparagus, roasted red peppers, goat cheese, house balsamic vinaigrette - 11

GRILLED WATERMELON SALAD
Grilled watermelon, yellow tomato, micro greens, feta, balsamic reduction - 11

ENTRÉES

CRISP SEARED SALMON
Rice pilaf, pico de gallo, avocado cream - 22

CRAB CAKES
Sweet corn fritters, lemon dill aioli, chef's choice of vegetable- 29

LOBSTER TAIL
Cheese potato, chef's choice of vegetable - Market Price

BEER-BRINED ROASTED CHICKEN
Mashed potato, demi, chef's choice of vegetable - 20

PAN SEARED DUCK BREAST
Crispy crackling skin, citrus quinoa, balsamic orange onion marmalade, chef's choice of vegetable - 23

LOLLIPOP LAMB CHOPS
Lemon garlic seared chops, citrus quinoa, chef's choice of vegetable - 32

MEATBALLS
Three house-made ground beef, veal and pork meatballs, marinara, fresh mozzarella, zucchini pappardelle - 20

MEATLOAF WITH THREE CHEESE MACARONI
Ground beef, veal and pork meatloaf, sweet tomato glaze, three cheese macaroni, fresh tomato relish, wilted spinach, chef's choice of vegetable - 18

BRAISED BEEF BRISKET
Tender braised brisket, herb-infused gnocchi, roasted carrots, onions, celery, tomatoes, rosemary port wine demi-glace - 18

BUTCHERS BLOCK

GRILLED COWBOY STEAK
Bone-in ribeye, local mushrooms, charred onion glaze, cheese potato, chef's choice of vegetable
Master - 48, Apprentice - 43

GRILLED FILET MIGNON
Demi-glace, mashed potatoes, chef's choice of vegetable - 8oz, 31; Add Lobster tail - 17

BOURBON GLAZED DOUBLE PORK CHOP
Mashed potatoes, sautéed fresh pepper cabbage - 23

PASTA

PETITE FILET STROGANOFF
Pan-seared petite filets, rich sour cream demi-glace, mushrooms, pappardelle - 20

PARMESAN RISOTTO CAKE
Panko crusted, fresh mozzarella, micro greens, cherry tomato corn relish, tri basil crème fresh - 18

CHICKEN OSOBOCCA
Buttermilk herb cream sauce, peas, bucatini - 18

CLASSIC SHRIMP SCAMPI
Garlic, shallot, lemon, and white wine butter sauce, diced tomato, scallions, bucatini - 20

Menu and pricing subject to change. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. An 18% gratuity is applied to tables of 8 or more, including separate checks.

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Dining

480 New Holland Avenue, Suite #3000, Lancaster, PA 17602
Phone: 717.735.2075  ·  Fax: 717.735.2022  ·  info@corkfactoryhotel.com

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