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Dining Specials

Easter Brunch

Sunday, April 20, 2014 | 10 am – 4 pm

Bring your family to celebrate with us!

Savor a buffet of down-to-earth, satisfying cuisine prepared with an artisan’s touch, featuring: Hand-Carved Rotisserie Leg of Lamb and Mustard Seed Roasted Pork Loin, Made-to-Order Omelets, and  Traditional Eggs Bennie.

Plus we’ll tempt you with an array of salads, entrées and side dishes. Save room for house-made desserts like chocolate mousse cake, cherry blossom cupcakes and of course jelly beans and chocolate eggs!

View the complete Easter brunch menu.

Adults $49 | Children $24 (ages 3 – 11)

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, April 9 – Sunday, April 13

Bev – Strawberry Fields  $9
House-made citrus vodka
, muddled strawberries & garden basil, lemon, sparkling soda.

Bite – Mary’s Air-Dried Duck “Ham”  $8
Made with duck from Mary’s, local arugula, strawberry, strawberry balsamic, chive waffle.

Previous Bev & Bite Pairings

Wednesday, April 2 – Sunday, April 6

Bev – Alto Cinco Granache
A vibrant wine from the Alto Cinco vineyards surrounding the quaint village of Paniza.

Bite – Grilled Cheese
Made with Nicolau Farms goat cheese and Crows Pass heirloom yellow tomato jam.

Wednesday, March 26 – Sunday, March 30

Bev – Rosemary White Wine Spritzer
White wine, garden rosemary simple syrup, lemon, sparkling soda.

Bite – Potato Puffs
Poached La Bahn Farm egg, shaved asparagus, white truffle oil.

Wednesday, March 19 – Sunday, March 23

Bev – Bloody Mary
Classic Bloody Mary with a house picked radish, Temecula Olive Oil Company olives and a salted bacon rim.

Bite – Mary’s Chicken Sliders
Mary’s Free Range Chickens crispy sliders with slow roasted Crows Pass heirloom tomatoes, lettuce, bacon and chipotle-cilantro mayo.

Wednesday, March 12 – Sunday, March 16

Bev – Ballast Point Longfin Lager
Upfront there is a light to moderate flavor of slightly sweet biscuit malts with a touch of grain and corn. There are light flavors of grassy hops which impart a light amount of bitterness which lingers slightly.  Light to medium bodies with moderate amounts of carbonation.  Crisp and refreshing. 

Bite – Pulled Pork Cuban Sandwich
Cook Pig Ranch pork is slow cooked to almost melt-in-your mouth goodness. 
Paired with tart and sweet Salem’s Ranch pear chutney.

Wednesday, March 5 – Sunday, March 9

Bev – Fazeli Cellars Sauvignon blanc
Fresh citrus with hints of green apple.  Bright and clean with good acidity and a crisp finish. 

Bite – Tomato & Goat Cheese Flatbread
Crows Pass heirloom tomato flatbread with Nicolau Farms goat cheese. 

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.

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.

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.