• Craft Whiskey Cocktail on bar at Temecula resort

Dining Specials

Thanksgiving Day Dining

Enjoy an afternoon of Thanksgiving favorites, both traditionally prepared as well as some with a Cork|Fire Kitchen spin including Fresh Carved Turkey, Thanksgiving Prime Rib as well as fresh, local seafood.

Date: Thursday, November 24th, 2016
11 AM – 3 PM
Adults: $64* | Children: $28**
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*Excluding Tax & Gratuity.
**Children 5 – 12. Children 4 and younger are complimentary.

NEW! 3-Course Fall Tasting Menu

Stop by Cork | Fire Kitchen this season and taste Chef Darrell’s specially crafted Prix Fixe menu, inspired by the flavors of Fall spices. Savor oyster mushroom risotto with cracked black peppercorn crisp, followed by a clove scented chicken escalope with sage and pork stuffing & acorn squash mash. End your meal on a sweet note with a roasted pumpkin spiced roll cake.

$39/per person*
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*Excluding Tax & Gratuity. Items are also available a la carte.

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, 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

Previous Bev & Bite Pairings

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

Wednesday, October 5 – October 9

Bev – The Getaway with Titos Vodka, Captain Morgan Spiced Rum, Pineapple Juice, Almond Milk, Cardamom Syrup and fresh Blueberries $9

Bite – Popcorn Crayfish with house made Crayfish Ketchup $8

Wednesday, September 28 – October 2

Bev – The Strawberry Whip with Nolet’s Gin, Simple Syrup, Lemon Juice and whole Strawberries $9

Bite – Southern Tomato & Caramelized Fennel Pie with spicy Berry Jam $8

Wednesday, September 21 – September 25

Bev – The Pear Sling with Templeton Rye, Vanilla Pear Syrup, Lemon Juice, Ginger Juice, Finished with Tonic $9

Bite – Crab Puffs with Asian Pear & Daikon Radish Slaw $8

Wednesday, September 14 – September 18

Bev – The Rebel with Hornitos Tequila, Agave, Cranberry Reduction, Fresh Lime Juice & Grapefruit Segments $9

Bite – Cup of Roasted Poblano and Ground Turkey Chili with Fried Flour Tortillas $8

Wednesday, September 7 – September 11

Bev – The Blushing Gimlet with Absolut Vodka, Watermelon Reduction and fresh cucumber slices $9

Bite – Shrimp and Pork Spring Rolls with sweet garlic and lime dipping sauce $8

Wednesday, August 31 – September 4

Bev – The Hot Lips with Maker’s Mark rum, Tawny Port, Grand Marnier, Orange Bitters and Fresh Lemon Juice $9

Bite – Achiote Pork Loin Tacos with Avocado and Orange Salsa $8

Wednesday, August 24 – August 28

Bev – The Sage Advice with Titos Vodka, Boysenberries, Fresh Sage Leaves, Fresh Squeezed Limes & topped with Ginger Beer $9

Bite – Seared Tuna with Sage & Pickled Ginger Relish $8

Wednesday, August 17 – August 21

Bev – The Spice Routes with Hendricks Gin, Pink Peppercorn Syrup, Tonic Water, Basil Leaves and fresh squeezed lemons $9

Bite – Peppercorn Coffee Crusted Salmon Bites with sweet Lemon Mash $8

Wednesday, August 10 – August 14

Bev – The Cupid with St Germaine, Bombay Saphhire, Rosewater Syrup, Champagne and fresh raspberries $9

Bite – Chocolate Molé Chicken Sopes with Pico De Gallo $8

Wednesday, August 3 – August 7

Bev – The Tai Breaker with Sauza Silver, Cointreau, Hazelnut Syrup, Lime Juice and garnished with a mint sprig. $9

Bite – Beef and Cabbage Pot Stickers with Lemongrass Mint Sauce $8

Wednesday, July 27 – Sunday, July 31

Bev – The Summer Crush with House Orange Liquor, Amaretto, Peach Tree and Sweet & Sour $9

Bite – Lemon Scented Ricotta Stuffed Squash Blossoms with Hibiscus Tea Syrup $8

Wednesday, July 20 – Sunday, July 24

Bev – The Garden Green Gimlet with Absolute Vodka, Cilantro Lime Reduction, Cucumber Slices & garnished with a Lime Wheel $9

Bite – Smoked Salmon Flautas with Cucumber Gazpacho dipping sauce $8

Wednesday, July 13 – Sunday, July 17

Bev – The Brotherhood with Templeton Rye & Baby Bourbon smoked aged with smoked wood, Black Tea Syrup & garnished with a lemon and orange twist. $9

Bite – Vietnamese Grilled Beef and Basil Rolls $8

Wednesday, July 6 – Sunday, July 10

Bev – The Madhatter with Meyers Rum, Vanilla Infused Vodka, Pineapple Reduction and Fresh Cherry Juice $9

Bite – House made Cajun Spiced Corn Dogs with house made mustard trio $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.


Breakfast | Lunch | Dinner | Kids | Dessert | Drinks

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