• Dining Specials

Dining Specials

Thanksgiving Dining

Thursday, November 27
Celebrate Thanksgiving with our holiday buffet including carved turkey, herb-crusted prime rib, delicious sides and house-made pies! Adults $49, Kids $24

View the menu

For reservations, give us a ring at (844) 791-6074


Bev & Bites

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, Crows Pass, Sage Mountain or Vintage Natural Beef.

This week’s Bev & Bite

Wednesday, November 19 – Sunday, November 23

Bev – Wiens Barbera

Bite – Black Truffle Arancini

Previous Bev & Bite Pairings

Wednesday, November 12 – Sunday, November 16

Bev – El Diablo
With Blanco Tequila, Lime Juice, Triple sec, Pimm’s No. 1 & Ginger Ale

Bite – Crab Stuffed Artichokes

Wednesday, November 5 – Sunday, November 9

Bev – Fig & Sprig
With Ketel One Oranje Vodka, Fig Spread, Rosemary, Lemon Juice and Simple Syrup

Bite – Sauteed Brussels Sprouts
With Crispy Pancetta and Roasted Pine Nuts

Wednesday, October 29 – Sunday, November 2

Bev – Damiana Golden

Bite – Goat Cheese Stuffed Dates
Wrapped in Bacon

Wednesday, October 22 – Sunday, October 26

Bev – Crooked Mule

Bite – Fried Polenta Cake
With Wild Mushrooms

Wednesday, October 15 – Sunday, October 19

Bev – Blackberry Sangria

Bite – Prosciutto Wrapped Figs
With Balsamic Vinaigrette and Wild Arugula

Wednesday, October 8 – Sunday, October 12

Bev – Featured Seasonal Local Beer on Tap

Bite – Yucca Truffled Parmesan Fries
With Roasted Garlic Aioli

Wednesday, October 1 – Sunday, October 5

Bev – Robert Renzoni Chardonnay

Bite – Togarashi Seared Ahi Tuna
With a Summer Salad

Meet the Purveyors

Alto Cinco translates from Spanish as “high five,” with “high” referring to the height (Alto) of our vineyards and “five” to our growing area surrounding the quaint village of Paniza. For Alto Cinco, Winemaker Alex Cose drew upon his grape sourcing and blending expertise, working in close collaboration with the Paniza winemaking team to create a vibrant, exciting wine.

Crows Pass Farm was founded in 1991 and is a certified organic farm in heart of Temecula. Their emphasis is providing chefs with the finest tasting fruits and vegetables.

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.

The owners of Irvine Vineyards say: Our vineyard and home rest on eighty beautiful acres in Ashland, Oregon, a unique little town with more than its share of characters. We wanted to raise our daughters in the country and instantly fell in love with the magical setting along Emigrant Creek, surrounded by native oaks, pines, and gentle rolling hills…And, as it turns out, the wine gods blessed our slice of heaven with the perfect soils and conditions to grow amazing grapes.

Based in Temecula, the family-owned La Bahn Ranch does not just carry eggs and chicken, but free-range, grain-fed, antibiotic-free and hormone-free ones.

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.

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. 

On a mere 2.5 acres in La Cresta, Martha and Bill Brady, owners of Moonrise Farm, grow an amazing abundance of heirloom vegetables. These jewels are not just certified organic, but biodynamic. Martha is a certified nurseryman, teaches composting for the state, and has a degree in agribusiness. Suffice it to say, she’s a knowledgeable lady that produces great produce!

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.

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.

Salem Ranch Farms – They are from Lucerene Valley and are certified organic. Chef Igor goes to them weekly because of their hospitality and amazing produce. They carry Asian pears, dried juju beans ( used in Asian culture for its healing properties and powerful immune booster), ginger, shallots, garlic, spinach, pears, and apples. They have some of the best Asian pears Chef Igor has ever eaten.

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.

Vintage Natural Beef chooses family-owned ranches that are committed to raising natural beef to a highter level of purity. And are committed to verifying that the cattle meet the following requirements with regular audits – no added hormones ever, raised without antibiotics, humanely raised and handled and fed 100% vegetarian diet.


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