• 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

Quinoa and Toasted Almond Cakes 12
Fennel salad, grapefruit tarragon dressing

Roasted Brussels Sprouts 9
Bacon, shaved parmesan, balsamic drizzle

Crispy Fried Calamari 14
Pommery mustard aioli, mixed greens

Ahi Poke 14
Crispy wontons, macadamia nuts, avocado

Mustardy Fried Salmon Cakes 12
Spicy remoulade,
organic field green salad

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

Smoked Salmon and Egg Salad Jar 11
Arugula, green beans, micro celery,
grapefruit tarragon dressing

Hummus Trio 11
Roasted beet hummus, pumpkin hummus,
pesto hummus, flat bread crisps, caper berries,
local olives, vegetable crudite

Duck Terrine 11
Brandied prunes, minced capers, house-made whole grain mustard, artisan bread

FROM THE GARDEN

Chicken Avocado Soup 8
Tortilla rajas, pico de gallo

Shrimp Bisque 9
Vermouth creme fraiche, shrimp pico

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
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

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

Grilled Tuna Steak Salad 16
Sage Farm kale, dried cherries, pistachios, chevre,
basil-red wine vinaigrette

Heirloom Caprese Salad 14
Burrata cheese, basil, ciabatta crumbles,
honey wine vinaigrette, smoked salt

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

FROM THE FIRE

Mike’s Bratwurst 10
Caramelized onions and bell peppers,
pretzel bun, house-made whole grain mustard, mayonnaise

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

Gruyere, Leek and Ricotta Pie 12
Heirloom cherry tomato salad

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

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

Poblano Burger 15
Chipotle aioli, white cheddar cheese

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

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

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.