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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 glazed braised pork belly, lemon balsamic vinaigrette - 13

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

BUFFALO WINGS
Choice of mild, medium, or hot. Served with celery sticks and creamy blue cheese or Ranch dressing
Twelve wings - 10, Twenty wings - 16

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

SHRIMP COCKTAIL - 11

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

ENTRÉES

CRISP SEARED SALMON
Wilted spinach, tomato relish, rice pilaf, chef's choice of vegetable - 21

CRAB CAKES
Sweet corn fritters, old bay aioli, chef's choice of vegetable- 28

LOBSTER TAIL
Cheese potato, chef's choice of vegetable - market price

BEER-BRINED ROASTED CHICKEN
Half chicken, mashed potato, demi, chef's choice of vegetable - 20

CHICKEN POT PIE
Chicken, celery, carrots, onions and peas. Topped with puff pastry - 16

PAN SEARED DUCK BREAST
Crispy crackling skin, pistachio rice pilaf; balsamic, orange, and onion marmalade - 22

RACK OF LAMB
Rosemary and mustard crusted, demi, mashed potatoes, chef's choice of vegetable - 38

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 wine demi-glace - 17

BUTCHERS BLOCK

GRILLED COWBOY STEAK
Bone-in ribeye, local mushrooms, charred onion glaze, cheese potato, chef's choice of vegetable
Master - 48, Apprentice - 42

GRILLED FILET MIGNON
Demi-glace, mashed potatoes, chef's choice of vegetable - 8oz, 30
Add Lobster tail - 14

BOURBON GLAZED DOUBLE PORK CHOP
Mashed potatoes, sautéed fresh apple cabbage - 22

PASTA

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

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

VEGETABLE LASAGNA OF THE DAY - 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.

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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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