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 glazed braised pork belly, lemon balsamic vinaigrette - 13

CRAB & QUINOA SALAD
Avocado, grapefruit, red onion, cilantro - 12

MUSSELS
White wine, chorizo, bell peppers, leeks, shaved asparagus, toasted baguette - 12

SHRIMP COCKTAIL - 11

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 - 13, Five cheeses - 17

CHARCUTERIE PLATE
Artisanal meats, house pickled vegetables and relishes, crostini, micro-green salad - 13

SOUPS & SALADS

SOUP OF THE DAY, Market Price

CHICKEN & WAFFLE SOUP, Cup 3.50, Bowl 5.25

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 11.25

GARDEN SALAD - Small Plate 4, Large Plate 7.5

CAESAR SALAD - Small Plate 4.5, Large Plate 8

ENTREES

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 - 17

BRAISED BEEF BRISKET
Tender braised brisket, herb-infused gnocchi, roasted carrots, onions, celery, tomatoes, rosemary port demi-glace - 17

PAN SEARED DUCK BREAST
Crispy crackling skin, quinoa, asparagus, arugula, sour cherry gastrique - 22

BEER- BRINED ROASTED CHICKEN
Half chicken, creamy polenta, green pea cream, chef's choice of vegetable - 19

CRISP SEARED SALMON
Summer bean ragu, roasted red pepper sauce - 21

LOBSTER POACHED IN WHISKEY BUTTER
Roasted fingerling potatoes, fennel, mushrooms, tarragon - market price

CRAB CAKES
Sweet corn fritters, braised greens, preserved lemon aioli, tomato relish - 27

MARKET CATCH - market price

BUTCHERS BLOCK

GRILLED COWBOY STEAK
Bone-in ribeye, local mushrooms, charred onion glaze, lemon herb crushed potatoes, chef's choice of vegetable
Master, 43 Apprentice, 37

GRILLED FILET MIGNON
Merlot demi-glace, mashed potatoes, chef's choice of vegetable - 8oz, 27

BOURBON GLAZED DOUBLE PORK CHOP
Mashed potatoes, sautéed fresh pepper cabbage - 21

PASTA

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

CORN & MUSHROOM RAVIOLI
Corn, mushrooms, onions, pea tendrils, butter corn sauce - 16

CHICKEN AND FIG MARSALA
Mushrooms, dried figs, marsala wine sauce, fettuccine - 17

CLASSIC SHRIMP SCAMPI
Garlic, shallot, lemon, and white wine butter sauce, diced tomato, scallions, fettuccine - 19

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.