Enjoy seasonal items from Chef Darrell’s specially crafted a la carte menu for brunch & for dinner! Start with an order of fresh Shrimp Cocktail, and choose from tasty entrees such as the CFK Monte Cristo, New York Steak & Eggs or our new Maple Glazed Ham Steak.
Sunday, April 16, 2017
Brunch: 10 AM – 3 PM
Dinner: 5:30 PM – 9:30 PM
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, March 15 – Sunday, March 19
Bev – Peach-Citrus White Sangria with Mt. Gay Rum, Triple Sec, Chardonnay, Peach Puree, Fresh Orange Juice & Lemon $9
Bite – Cauliflower & Chick Pea Patties with Crispy White Bait and Curried Yogurt Sauce $8
Previous Bev & Bite Pairings
Wednesday, March 22 – Sunday, March 26
Bev – The Rising Sun with Mandarinquat Infused Ketel Vodka, Sorghum, Ginger Ale & Fresh Lemon $9
Bite – Tempura Japanese Eggplant with Pomegranate Mayonnaise $8
Wednesday, March 8 – Sunday, March 12
Bev – The Strawberry & Garden Thyme Gin Rickey with Tanqueray, Fresh Garden Thyme, Strawberry Simple Syrup, Sparkling Water and finished with Lime $9
Bite – Duck & Zucchini Burger Bites with Creamed Leeks & Strawberry Ginger Jam $8
Wednesday, March 1 – Sunday, March 5
Bev – Glass of “King’s Estate” Pino Grigio $9
Bite – Baked Oysters with Bacon & Scallions. Served with Artichoke Aioli $8
Wednesday, February 22 – Sunday, February 26
Bev – The Elixir with Patrón Silver Tequila, Fresh Lime Juice, Simple Syrup, and 2 dashes of aromatic bitters $9
Bite – Chile & Pork Tamales with Sage Farm Tri-colored Carrot Escabeche $8
Wednesday, February 15 – Sunday, February 19
Bev – Glass of “Taken” by Complicated Red Blend $9
Bite – Roasted Zucchini & Eggplant Naan with Farmer Cheese and House-made Harissa $8
Wednesday, February 8 – Sunday, February 12
Bev – The Blushing Mule with Mount Gay Rum, Ginger Beer, Agave Nectar, Fresh Raspberries and Lime Juice $9
Bite – Pomegranate Bars with Tequila Lime Glaze and Candied Nopales $8
Wednesday, February 1 – Sunday, February 5
Bev – The British Lady with Lilet Blanc, Beefeater Gin, Orange Juice, Cucumber, Cinnamon & Fresh Basil Leaves $9
Bite – Bacon and Goat Cheese Popovers with Estate Grown Basil Butter $8
Wednesday, January 25 – Sunday, January 29
Bev – Peach Bourbon Old Fashion Sour with Bulliet Bourbon, Peach Puree, Lemon, Lime, Egg White & Simple Syrup $9
Bite – Onion Soup Gratin with Nikolau Chévre, Gruyere Cheese, and served with fresh Crostini $8
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
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
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.
*All menus listed are samples and subject to change often.
We support the minimum wage increase approved by the State legislature. A 2% surcharge has been added to your check and all of us at Cork|Fire Kitchen thank you for supporting us as we strive to offer you exceptional service and an extraordinary dining experience.
The Orange County Register wrote this article concerning recent regulations and how they affect restaurant expenses. The link to that article is here.
The California Restaurant Association issued a statement. The link to that article is here.