cuisine

 

a unique variety of gluten free and free range ingredients

snacks

Roasted Cashews with Garlic and
Rosemary (Gluten Free) ~ 4

Truffled Parmesan Tater Tots ~ 6

House Made Mini Lamb Meatballs, Pine
Nuts, Lebneh, Pommegranate Syrup,
Quinoa Tabouleh (Gluten Free) ~ 6

Crispy Chickpeas (Gluten Free) ~ 3

Goat Cheese Stuffed Piquillo Peppers,
Sundried Tomato Oil (Gluten Free)  ~ 4

Fried Brussel Sprouts, Garlic,
Balsamic (Gluten Free)  ~ 5

appetizers

Grilled Broccoli Bisque, Whipped Feta Cheese,
Chunky Tomato Passata (Gluten Free) ~ 6

Artisanal Meat and Cheese Board,
Grain Mustard, Seasonal Preserves,
Something Pickled  ~ 17

Yellowfin Tuna, Charred Scallions,
Sweet Chilis, Cucumber, Cilantro,
Cashews, Ponzu (Gluten Free) ~ 14

Braised Beef Tacos, Cabbage,
Blue Cheese Creme Friache,
Chimichurri (Gluten Free) ~ 10

House Made Cavatelli, Marinated Wild Caught
Rock Shrimp, Grape Tomatoes, Radicchio,
Artichoke, Basil Dill Pesto, Parmesan ~ 15

House Made Ricotta Gnocchi,
English Peas, Morel Mushrooms,
Garlic Scapes, Kale,
White Wine Sauce  ~ 14

Japanese Eggplant, Eggplant Puree,
Edamame, Scallions, Sesame, Cilantro,
Sweet and Sour Sauce (Gluten Free)  ~ 10

ruffage

Tomato Tartare Salad, Arugula, Basil,
Hard Boiled Egg, Blue Cheese, Walnuts,
Balsamic Vinaigrette (Gluten Free) ~ 12

Grilled Asparagus Salad, Strawberries,
Smoked Proscuitto, Arugula, Pea Tendrils,
Warm Goat Cheese Croquette, Pesto,
Lemon Vinaigrette  ~ 12

The Cobb, Grilled Chicken, Hard Egg,
Bacon, Tomato, Scallion,
Blue Cheese, Romaine (Gluten Free)  ~ 13

main plates

Seared Filet, Spinach Spatzle, Clam Shell Mushrooms,
Leeks, Green Peppercorn Dijon Vinaigrette,
Fried Egg ~ 32

Soy Marinated Wild King Salmon,
Edamame Dumplings, Dashi,
Radish Salad  ~ 28

Corn Pudding Stuffed Grilled Quail, Roasted Okra,
Dirty Rice Cake, Pickled Jalapeno,
Cherry Reduction Sauce ~ 29

Black Sesame Seed Crusted Walleye,
Fingerling Potatoes, Corn, Summer Squash,
Spicy Lobster Sauce, Basil Aoili (Gluten Free) ~ 28

Cork Burger, Blend of Ground Ribeye
and Ground Chuck, Cabernet Braised Onions,
Cotswold Cheese, Tomato Jam ~ 17

Red Wine Braised Pork Shoulder,
Carrot Risotto, Spinach Brick Roll, Glazed Carrots,
Braising Jus  ~ 26

Succotash of Quinoa, Corn, Edamame and Leek,
Spicy Roast Tomato Sauce, Avocado,
Tortilla Crisps (Gluten Free) ~ 16

We use locally sourced, seasonal, fruits and vegetables.
Cage free, hormone free, meats and poultry.
Wild foraged mushrooms and herbs.
Fresh bar squeezed juices.
Our Chef uses as many Michigan Product’s as our seasons allow.

 

 

 

Executive Chef ~ Jay Gundy

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