We proudly serve house made breads that change daily

House mignonette & horseradish with our raw oysters.
We also serve Oysters Rockefeller (baked with green herbs & cheese) Both are offered seasonally!

A Cork favorite - sauteed in butter, spices & red wine

A calamari steak, lightly coated with blackened seasoning then finished with lemon butter

Simmered in garlic, shallots and wine. Finished with butter and served with house made bread for dipping

Jumbo Shrimp from Mexico served with cocktail sauce & remoulade

Grilled heart of prime rib with housemade prickly pear BBQ sauce. Served over garlic mashed potatoes

Bison with salsa butter, Kangaroo with chimichurri, Venison with housemade prickly pear BBQ

Succulent crab, coated with shredded corn tortilla, chile aioli, cilantro crema

Prince Edward Island mussels, Iberico chorizo, beurre blanc. Served with our house made bread.

Beef bone marrow, prime rib pâ​té, house pickled Bordeaux onions, served with our house made bread

Blackened Chicken rolled in a flour tortilla with tomatillo & cheese, chopped. Served with sour cream

A blend of cheeses toasted in a flour tortilla, served with spicy tomato salsa

Our housemade specialty soup of the day

A mix of chopped romaine and arugula, cherry tomato, julienned carrots

Heart of romaine, Point Reyes Blue Cheese dressing, jalapeño bacon

Romaine lettuce wedges, a dressing of garlic, oil, anchovies, lemon, mustard and a touch of tabasco, parmesan cheese and croutons

12 oz. aged Angus striploin, Santa Cruz chile sauce, avocado fan

16 oz. select Angus beef

8 oz. Angus tenderloin wrapped in jalapeño bacon, ancho demi glaze

6 oz. Angus tenderloin, ancho demi glaze

A Cork tradition - select Angus top sirloin marinated with soy sauce &
pineapple juice

Half-rack Australian lamb chops, flame grilled, mint vinaigrette

8 oz. venison leg steak grilled, sautéed or blackened. Served with housemade prickly pear BBQ

8 oz. filet, wrapped with jalapeño bacon & char-broiled. Top with pine nut butter. Tender & excellent grilled "rare"!

Tender, boneless chicken thighs, blackened and served with cilantro-lemon beurre blanc

Two boneless, skinless chicken breasts stuffed with Hatch green chiles, pepperjack cheese, tomato, avocado and salsa butter

Angus beef chunks, Hatch green chile, Mexican cheese blend, corn tortillas

Half a duck, roasted golden brown, with housemade prickly pear BBQ sauce

Pork ribs, slow cooked & brushed with prickly pear BBQ sauce

Better than Mom used to make! Tender veal liver, sautéed with savory onions, ancho demi and jalapeño bacon

Angus filet with demi glaze + 6 oz. lobster tail
with drawn butter

Broiled cold water 6oz tail, drawn butter, dash of tajin

Wild caught shrimp, garlic, pico de gallo, beurre blance, angel hair pasta. Topped with avocado and cotija cheese

Wild-caught Atlantic salmon, beurre blanc, capers, ancho chile

Wild-caught Alaskan, avocado, chile lime butter

12 oz. dry-aged Duroc pork, Calvados apple cream sauce

8 oz. Kangaroo loin, chimichurri. Chef recommends: Rare to medium-rare

Our bread pudding with bourbon-butter sauce. Served with house made whipped cream.

Chocolate crumble crust, two layers of ice cream, house made whipped cream, chocolate drizzle

Rich custard topped with a layer of caramelized sugar; flavors vary

House made rich, dense chocolate cake with creamy whip