• Craft Whiskey Cocktail on bar at Temecula resort

Dining Specials

Temecula Restaurant Month

January is Temecula Restaurant Month! 2017 kicks off with a month-long celebration of local, fresh cuisine by restaurants throughout Temecula Valley. This year, the focus is the perfect pairing of a juicy burger and cold beer.

Come in for a visit from January 1 – January 31 and taste Chef Matt’s specially made burger for the occasion:

  • Freshly made Ground Turkey Patty with cilantro & jalepeno hummus, chipotle aioli, fresh tomatoes on a Brioche bun. Pair it with a cold pint of Garage Brewing Co.’s Hellef Lager.

Valentine’s Day Dining

Enjoy a romantic, 3-course dinner overlooking the beautiful view of the golf course! Savor specially created dishes by Executive Chef Matt, like Short Rib Arancini with creamed parsnip purée and coffee rubbed Filet Mignon with scalloped potato & charred broccoli rabe.

Tuesday, February 14, 2017
$65/person
View Menu


Bev & Bite

Every week, Cork | Fire Kitchen will be featuring a creative new bite built around a fresh, local ingredient. Each bite will be paired with an equally inspired beverage. Bevs may include St. Archer, Hudson Whiskey, Palumbo Family Vineyards or Refuge Brewery. Bites may feature Nicolau Family Farms, Temecula Olive Oil Company, Sage Mountain or garden grown herbs.

This week’s Bev & Bite

Wednesday, January 18 – Sunday, January 22

Bev – Pint of Black Market Brewing Company’s “Shake Down” Brown Ale $9

Bite – Smoked Pork Rib Egg Rolls with Tangy Valencia Orange Marmalade $8

Previous Bev & Bite Pairings

Wednesday, January 11 – Sunday, January 15

Bev – The Honey Sippin’ with Cutty Sark Whiskey, Laphroaig, Honey Syrup, Ginger Syrup and Fresh Lemon Juice $9

Bite – Short Rib Tartelettes with Taleggio Cheese and Roasted Pablano Chiles $8

Wednesday, January 4 – Sunday, January 8

Bev – Glass of Duck Pond Pinot Grigio $9

Bite – Deep Fried Crab Salad Stuffed Jalapenos with Chipotle Ranch Sauce $8

Wednesday, December 28 – Sunday, January 1

Bev – Winter Cranberry Martini with Beefeater 24 Gin, Vermouth, Cranberry-Infused Simple Syrup and Fresh Cranberries $9

Bite – Homemade Pretzel Bites with Cranberry Mustard Dipping Sauce $8

Wednesday, December 21 – Sunday, December 25

Bev – Glass of “Maraia” Barbera del Monferrato Italian Red Wine $9

Bite – Charred Broccolini with Salami & Burrata Cheese Flatbread Bites $8

Wednesday, December 14 – Sunday, December 18

Bev – The Gold Rush with Bulleit Bourbon, Ginger Liqueur, and fresh Lemon Juice $9

Bite – Duck & Pork Sausage Pot Stickers with Napa Cabbage and Mango Salsa $8

Wednesday, December 7 – Sunday, December 11

Bev – The Sailor’s Mule with Ketel One Vodka, Grand Marnier Float, Ginger Beer, Tarragon and fresh lemon $9

Bite – Tempura Fried Slipper Lobster Tail Sliders with Persimmon Jam $8

Wednesday, November 30 – Sunday, December 4

Bev – Pumpkin Spice White Russian with Pumpkin Vodka, Fireball, Kahlua, Heavy Cream and topped with Whipped Cream $9

Bite – Banana Chocolate Chip Pancake Bites with Minty Maple Syrup $8

Wednesday, November 23 – Sunday, November 27

Bev – Cantaloupe Margarita with Tequila, Orange Juice, Lemon and a Piloncillo-Cayenne salted rim $9

Bite – Beer Battered Mahi Taco with flour tortilla, pico de gallo and cilantro cream $8

Wednesday, November 16 – Sunday, November 20

Bev – The Rattler with Doc’s Hard Apple Cider mixed with Brown Ale $9

Bite – Smoked Pork Shoulder Arepa with pickled carrot slaw, creamy avocado aioli $8

Wednesday, November 9 – Sunday, November 13

Bev – The Holly Sangria with Pinot Grigio, Apple Cider, Cranberries, Granny Smith Apple & Fresh Rosemary $9

Bite – Curried Chicken Salad Lettuce Wrap with Golden Raisins, Granny Smith Apples, Pine Nuts & Shredded Carrots $8

Wednesday, November 2 – November 6

Bev – Pear + Ginger-Sage Cocktail with honey, pears, ginger, sage leaves and Champagne $9

Bite – Steamed Carlsbad Mussels in Red Curry Coconut Broth with toasted Baguette $8

Wednesday, October 26 – October 30

Bev – Orange bourbon sour with Bulleit bourbon, Orange reduction, Lemon, Rosemary and Egg white $9

Bite – Puy Lentils in Puff Pastry with greek yogurt, wild flower honey, sauteed spinach, roasted shallots and honey mustard vinaigrette $8

Wednesday, October 19 – October 23

Bev – Black Ice with Espresso syrup, Tuaca, Bulleit Bourbon and Condensed Milk garnished with housemade Whip Cream $9

Bite – Lobster Fritters with Vanilla Bean and Mango Sauce $8

Wednesday, October 12 – October 16

Bev – The Perch with Ketel One Citroen, Nutmeg-Infused Honey, Citric Acid and Fresh Mint Leaves $9

Bite – Braised Mushroom and Duck pot pie with fig chutney $8

 

Meet the Purveyors

Bosch Baking – Owner and head baker Jos Bosch is a 3rd generation baker from Europe who was taught how to bake as a teenager by his father. Over the years the family business has grown into a baking company that prides itself in using quality ingredients and is committed to the craft of old world baking.

Fluegge Egg Ranch – Our chickens are treated like family! We produce, process and package our eggs completely on our farm. We believe our birds deserve the highest quality, natural feed on the market as well as fresh drinking water from our own wells.

Hudson Bourbon – Fate is a fickle thing. In 2001, when we purchased the Tuthilltown Gristmill to open a rock climber’s ranch, the neighbors balked. So we had to find another way. The 240-year history of the mill led us to it. Grain, water, yeast and a new purpose: We decided to make whiskey. With our own skills and a lot of hard work, we converted the two granaries into the first whiskey distillery in New York State since Prohibition.

Leoness Cellars – The word leoness, meaning ‘village of dreams’, is the inspiration behind our lifelong quest to create world class wines from the vineyard of Temecula Valley.

The Loose Leaf Tea Company provides the highest quality blends of tea using only organic fair-trade teas, herbs, and spices.

Mary’s Free Range Chickens is proud to be family owned and operated since 1954. Mary’s son, David Pitman, is a third-generation Pitman farmer that leads the company today. David and his brothers have been taught by their father Rick, who learned from his father Don, about the importance of animal husbandry and our responsibility to protect the welfare of animals.

Nicolau Farms is one of the last remaining goat farmsteads left in California milking around 150 goats. By farmstead, we raise our own livestock, grow all of our own forage for feed, and produce farmstead cheeses right on the farm.

Refuge Brewery specializes in brewing handcrafted ales in the traditional Belgian style while also getting creative with porters, brown ales and hefeweizens.

Sage Mountain – All of our fruits and vegetables are grown on our family farm using sparkling clean natural well water and healthy organic processes. At our high desert property, we also use organic guidelines to raise steers, chickens and pigs.

St Archer Brewing Co is based in San Diego and believes the craft beer experience happens where art and science meet.Their company was founded by a unique strain of creative talent – world class brewers, artists, musicians, professional surfers, skateboarders and snowboarders.

Sugarplum Artisan Chocolates are a hand crafted fusion of single origin Valrhona chocolate, spices, hand pressed flowers, tahitian vanilla,our local honey and liquers artfully designed to evoke both a sensory and visual experience.

Since the beginning, Temecula Olive Oil Company has been family-owned and operated, committed to using only California olives to make the highest quality olive oil. On our olive ranch, we practice sustainable agriculture, growing and harvesting a wide variety of olives, which we hand press using traditional methods to produce fresh, full-flavored extra virgin olive oil.


Menus

Breakfast | Lunch | Dinner | Kids | Dessert | Drinks

*All menus listed are samples and subject to change often.