• Lunch at Cork Fire Kitchen at our Temecula Resort

Lunch

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FROM THE HEARTH & CAST IRON SKILLET
FROM THE CUTTING BOARD
FROM THE GARDEN
FROM THE FIRE
IT’S WEDNESDAY, DO YOU KNOW WHERE PORTER IS?

FROM THE HEARTH & CAST IRON SKILLET

BBQ Bacon Rubbed Chicken Skewers 9
Jalapeño cornbread, tomatillo coleslaw

Truffle Mac ‘n’ Cheese 11
Bacon and asparagus

Crispy Green Tea Soba Noodle Nest 10
Shiitake mushroom salad,
fried leeks, mirin glaze (V)

Roasted Brussels Sprouts 9
Bacon, shaved parmesan, balsamic drizzle

Crispy Fried Calamari 14
Togarashi dynamite dipping sauce,
Sage Farms greens salad

Ahi Poke 14
Crispy wontons, macadamia nuts, avocado

Shrimp & Scallop Ceviche 14
Tomatillos, jalapeño, cilantro,
heirloom cherry tomatoes, red onion,
fresh lime juice, fried corn tortillas

Margherita Flatbread 11
Heirloom tomatoes, mozzarella, sea salt, garden basil

Black & Blue Flatbread 13
Balsamic-braised figs, blue cheese, toasted pistachio,
micro arugula, prosciutto di parma

FROM THE CUTTING BOARD

Deviled Eggs with Cornmeal Fried Oysters 8
pickled red onions

Cheese Board sm. 13/lg. 18
Chef’s selection, variety of nuts, local fruits, honey

Baked Zucchini & Tomato Fritters 9
Curried carrot puree, arugula salad

Hummus Trio 11
Roasted red pepper and rosemary hummus,
sweet pea hummus, toasted pine nut hummus (V)

Spinach & Roasted Garlic Custard 11
Toasted hazelnuts, tomato jalapeño jam

FROM THE GARDEN

Chicken Avocado Soup 8
Tortilla rajas, pico de gallo

Summer Vegetable Minestrone 8
Sun-dried tomato pesto, kale, chia seeds (V) (GF)

Hearts of Romaine Salad 11
Chopped hearts of romaine, balsamic marinated
cherry tomatoes, shaved asiago cheese,
garlic croutons, caesar dressing
add Spanish sardines $3

Farmer’s Salad 12
Chopped romaine, roasted corn, crookneck squash,
heirloom cherry tomatoes, radish, zucchini,
bell peppers, cucumbers, lemon juice,
grapefruit tarragon dressing

Roasted Beet and Feta Cheese Salad 12
Arugula, toasted walnuts, aged balsamic vinaigrette (GF)

Cherry Wood Smoked Chicken Salad 14
Walnuts, granny smith apples, arugula, watercress,
creamy lemongrass dressing (GF)

Chef’s Salad 14
Smoked ham, hard boiled egg, avocado, heirloom tomato,
bel aria cerignola olives, white cheddar cheese,
pumpernickel croutons, creamy oregano dressing

Sage Farms Kale Salad 14
Burrata cheese, heirloom tomatoes,
roasted red bell peppers, sun-dried cherries,
toasted pepitas, smoked sea salt, red wine vinaigrette

Add protein to your salad:
Chicken 6  |  Shrimp 8  |  Scallops 8  |  Grilled Salmon 6  | New York Steak 12

FROM THE FIRE

Grilled Pesto Shrimp 14
Crispy polenta cake,
pomodoro sauce, mixed green salad

Beer Bratwurst 11
Apple-onion relish, grilled bell peppers,
house-made whole grain mustard aioli, pretzel roll

Cuban Sandwich 12
Slow braised pork shoulder, shaved ham,
lemon aioli, swiss cheese, jicama carrot slaw

Salmon Salad Sandwich 15
Poppy seed kaiser roll, caper and dill aioli,
sliced heirloom tomato, japanese cucumber relish

Fallbrook Avocado and Grilled Chicken Sandwich 14
Grilled chicken breast, thickly sliced bacon,
tomato, boutique romaine, mustard aioli,
brioche bun

Chef’s Grilled Burger 14
Tomato, lettuce, pickles, onions, mayonnaise
choice of aged cheddar, swiss or
pepper jack cheese

CFK Reuben Sandwich 15
Beef pastrami, brussels kraut,
spicy russian dressing, gruyere cheese, marble rye

Turkey Burger  14
Roasted red bells, pepper jack cheese,
chipotle aioli

Mediterranean Lamb Meatball Sandwich 15
Chopped walnuts, black currants, pesto sauce,
melted mozzarella, pomodoro sauce

All sandwiches served with your choice of fries or house salad.

IT’S WEDNESDAY, DO YOU KNOW WHERE PORTER IS?

Check out the local farmers and purveyors we love.
Each Wednesday we’ll announce a special bar bite
highlighting one of the fabulous artisans and an
adult beverage to wash it down. Specials will run
through the following Sunday. Ask your server for
the latest offerings.

PARTIES OF SIX OR MORE WILL HAVE AN EIGHTEEN PERCENT SERVICE CHARGE ADDED TO THE FINAL BILL.

WE ADHERE TO THE MONTEREY BAY AQUARIUM SEAFOOD WATCH GUIDELINES.

We’re committed to using local produce, meat and fish. ocal purveyors include Nicolau Family Farms, Fluegge Farms, Temecula Olive Oil Company, Sage Mountain Farms, Sugarplum Artisan Chocolates and garden grown herbs.

(V) – Vegan
(GF) – Gluten-Free