SMALL PLATES

 Pea and Prosciutto Ravioli 

sage butter 

13 

Shrimp Vietnamese Summer Rolls  peanut dip 

13 

Char Siu Pork 

pan fried noodles 

12

Cracked Conch 

honey balsamic lime 

and arugula 

13 

Smoked Red Rainbow Trout

orange horseradish sauce 

12 

Spring Asparagus Soup 

8.

ENTREE

Mahi Mahi & Shrimp

scampi sauce

31

DESSERT

Pie of the Week: 

coconut custard

 meringue topping and almond macaroons

WINE

Red Sangria,  White Sangria

9

BEER

Brooklyn Brewery 

Brewmaster’s Reserve

“Bel Air Sour Ale”

5.

SMALL PLATES

Southern Fried Veal Liver

apple chutney & bacon

10

Wagyu Beef Corndogs

horseradish mustard, purple sauerfkraut
10

Gochujang Glazed Pork Belly
chilled glass noodles
15

Grilled Swordfish Kebobs

sun dried tomato-olive relish

12

Wagyu Beef Corndogs

horseradish mustard, 

purple sauerkraut

10

Jumbo Shrimp 

Pan Fried Hong Kong Noodles

fermented black bean sauce

13

LARGE PLATE

Crab Crusted Mahi Mahi, lemon-caper beurre blanc
$31. 

DESSERT

Warm Chocolate Chip Cookie, Vanilla Ice Cream

10

Pie of the Week: 

Raspberry Linzer Torte

vanilla ice cream

12

A German Wine & Food Celebration

Featuring

Very Exclusive,  Limited Production, Cool Climate Dry Rieslings 

that represent the unique character and terroir of the 

Bergsträsser & Rheinhessen regions of Germany.

Pan Fried Conch Schnitzel with Cucumber Noodles

2015 Vinum Autmundis 

Pinot Blanc Kabinett,  Dry

Umstädter Stachelberg, Hessische Bergstrasse

Cold Smoked Trout 

Butter Lettuce, Pickled Pearl Onions

Creme Fraiche, Crispy Riesling Leaf

2015 Domain Oppenheim

Riesling GG, Dry

Niersteiner Oelberg,  Rheinhessen

Spring Onion & Mushroom Bratwurst

Bok Choy Sauerkraut, Curry Ketchup

2015 Domain Oppenheim

Riesling, dry, vom Rotliegenden (red slate), Nierstein, Rheinhessen

Short Rib Sauerbraten

Potato Dumpling, Braised Red Cabbage

2011 Weingut Seck

Dornfelder, Dry Red,  Rheinhessen

Peach Tart with Plum Custard

2015 Domain Oppenheim

Riesling Auslese, Sweet, Oppenheimer Herrenberg, Rheinhessen

Dinner guided by Ralph Lewis, German wine expert, owner & importer, Legendary Wine Imports.
$75. per person, tax & gratuity additional
Tuesday, June 13th, 2017  7pm  at The Cook and The Cork
pre-reserved seating only, tickets click here

Mother’s Day Brunch-Lunch-Dinner (hosted by Parkland Chef Catering)

Complimentary glass of prosecco or sangria for Mom!

10:30-6:30

BREAKFAST (until 2pm)

Omelettes to Order

Homefries

Cook and Cork Bacon

Chicken-Apple Sausage

Brioche French Toast

CHILLED PRESENTATIONS

Walnut Wood Smoked Salmon with Garnitures

Caprese Salad

Penne Pesto

Domestic & Imported Cheeses

Aged & Dry Cured Meats

Moroccan Chic Pea Salad

Cabbage Crunch Salad

Roasted Beet Salad

Shrimp & Roasted Corn Salad

Classical Caesar Salad

CARVED TO ORDER

Roast NY Sirloin

Smoked Suckling Pig (after 2pm)

Herb Roasted Turkey Breast

FROM THE LINE

Crab Cakes

 Wagyu Wild Mushroom Meatloaf

Sweet Potato Soufflé

Creamy Mashed Potatoes

Charred Cauliflower

Collard Greens 

BAKERY

Home Grown-Banana Bread

Assorted Muffins

Focaccia, Sourdough, Garlic Breads

$45. per adult

$20.  under 12

plus tax & 20% gratuity

Full Bar Available

Mimosas $8.  

Kettle One Bloody Mary Bar $10

RESERVE HERE

The Cook and The Cork is a fun place to work if you are passionate about creative food and wine. We are currently hiring a part time experienced fine dining server.

REQUIREMENTS:

Servers must exemplify a passion for hospitality in all interactions with our staff, guests, vendors, and the community. Servers must thoroughly enjoy and ensure an excellent guest experience. Skills/Requirements:

Must have experience/knowlege with: 

    •    High-End Food /Wine Service, Fine Dining Establishment

    •    Food / Beverage Pairing

    •    Food Preparation Key Terms Knowledge

    •    Food Safety Knowledge

    •    POS Systems

Please feel free to get creative and include any information to help us learn about you! Please do not call or apply in person. Only qualified applicants will be notified.  
APPLY HERE

Parkland Chef Catering presents Easter Sunday Buffet

 Grab your plate and head to our kitchen, where the chefs serve you straight from the line.

CHILLED PRESENTATIONS

Sushi bar

Poached Salmon with lemon-Dill Sauce

Domestic & international cheeses

Sliced Fruit Display 

Mixed spring greens, assorted dressings

Cucumber Salad

Italian Marinated Vegetables

CARVED TO ORDER

Herb Roasted Turkey Breast

Brown Sugar Whiskey Glazed ham

Roasted Delmonico Ribeye 

FROM THE GRILL

Omelets, prepared to order

Shrimp Scampi & Rice Pilaf

Applewood Smoked Bacon

Sage Sausage

Lyonnaise Potatoes

Seasonal Steamed Vegetables

FROM THE BAKERY

Belgian Waffles

Sweet Potato Soufflé

Assorted Muffins, Biscuits, Artisan Breads & Rolls 

whipped butter

plus sweets & treats for dessert

Full bar available

$45. per person, plus tax and gratuity

$20. 12 and under

RESERVE HERE

EVER TRY AN '86 USA PINOT NOIR? 

TUESDAY APRIL 4, 2017

Eyrie Vineyards, located in Dundee, Oregon,  holds claim to being the first Pinot Noir producer in the Willamette Valley.
Eryie's wines will be paired with a five course dinner at The Cook and The Cork.  
Eyrie's own Amy McCandlish, Assistant Winemaker & National Sales Manager,  
will guide us through the pairings, sharing stories and insight into the winery's unique production philosophies and methods. 

MENU

Upon Arrival
Rose of Pinot Noir, 2015

Flammkuchen  
Baby Asparagus, Beet Infused Goat Cheese, Arugula
Pinot Blanc 2014, Dundee Hills

       Cherrywood Smoked Chorizo, Baby Clams, Dungeness Crab
Coconut Milk-Braised Leeks
Pinot Gris 2014, Dundee Hills                

Fresh Pacific Halibut
3 Grain & Corn Rissotto, Hazelnut & Stinging Nettle Pesto
Estate Chardonnay 2014, Dundee Hills   

Duet Entrée
Lamb Scaloppini with Oregon Morels
Beef Prime Rib Cap with Dry Cherry Horseradish Sauce
Pinot Noir 2013, Willamette Valley

Rhubarb Shortbread
Candied Bacon,  Rogue Creamery Bleu Cheese
Minus 8 Ice Wine Gastrique
"Hoo Doo" Donuts
Secret Cellar Selection Barrel Reserve Pinot Noir 1986

$125. per person, plus tax & gratuity

Very limited seating
 for reservations, call, email, or book through Open Table
954-227-2665    Res@Thecookandcork.com

SECRET CELLAR BARREL RESERVE

Jason Lett, winemaker and proprietor at Eyrie Vineyards, has a library with a 6,000 case legacy of mature wine. 
He developed a  “Cellar Certification” program, a reconditioning process often seen in Bordeaux,
 in which the old cork is removed from an aged bottle, the ullage is filled and a new cork is inserted into the neck. 
Under Lett's supervision, prized vintages are rebottled, labeled, topped with a new Diam cork, 
sealed and eventually released to the market as a “Cellar Certified” library wine. 
These late vintage wines sell for hundreds of dollars. For this dinner, we will be tasting Eyrie's 1986 Barrel Reserve Pinot Noir. 
a $390. bottle of wine. 

Don't be the guy who waits till the last minute to book a table. Accepting reservations now for Valentine's Day, TUESDAY 2/14/17
WE WILL BE OPEN AND WAITING TO ENTERTAIN YOU! We will be open from 5pm.

We will have our regular menu available,
plus the option of a:
Valentine’s Day Prix Fixe Menu
$60.
First Course

Roasted Oysters, Bernaise Glassage

or

Ponzu Cured Tuna with Apple Kimchee

Second Course

Painter’s Palette of Treviso & Romaine Hearts

or

Tomato Bisque with Truffle Grilled Cheese

Entree

Grilled Filet Mignon with Cold Water Lobster Tail

Cabernet Demiglace, Sweet Onion & Potato Cake, 

Broccolini

or

Pan Roasted Snapper & Shrimp Scampi

Orzo  & Grilled Asparagus

Dessert

Flourless Dark Chocolate Cake

Cashew Brittle, White Chocolate Mousse

 or

Strawberry Creme Brûlée

Call us, 954-227-2665
or try online

MAGNUM

Vintage 2007 Champagne,

Grand Cru

Paul Etienne St. Germaine

$185. 

(10 glasses)

Red Sangria

White Sangria

9

SMALL PLATES

Polenta & Eggplant 

Caponata Stack

10

Tibetan Momos

(beef dumplings)

soy ginger dip

10

Fresh Boston Clams

flash-fried, served with 

Kung Pao sauce

11

LARGE PLATE

Pan Roasted  

Local Yellowtail Snapper

caramelized onion jam

grilled zucchini & roasted peppers

scallion mashed potato

31

Grilled Black Angus, 8oz Filet Mignon

Au Poivre Sauce

roasted potatoes & broccoli

34

Hawaiian Moonfish

Japanese egg noodles

pineapple relish

29 

WE ARE GOING BIG FOR SOME SOUTHERN HOSPITALITY THIS WEEKEND

Please join us for the blessing of The Cook and The Cork by the monks of the Drepung Gomang Monastery. Eight Tibetan Buddhist monks from Drepung Gomang Monastery in South India (summer home to the Dhali Lama) are currently on a Sacred Art Tour in the United States. The Cook and The Cork has the exclusive honor of preparing dinner for these talented and passionate monks. ...and they want to meet you!
HAVE APPETIZERS, ASK QUESTIONS, HANG OUT!
We will be serving traditional Tibetan food, such as MOMOS, hors d'oeuvres, appetizers, wine and beer.
Entertainment by the world-renowned sitar composer and musician Stephan Mikes

Tuesday January 17th, 6:30-8:30 pm
EARLY BIRD TICKETS  $60. ($10 DISCOUNT) UNTIL WED. 1/11
$70. per person, pre purchased tickets only  BUY TICKETS HERE
(a portion of proceeds will be donated to the monastery)
Includes passed hors d'oeuvres, appetizers, wine & beer
Drepung Gomang Monastery is one the reputed Buddhist learning Center in exile, presently located in the Indian State of Karnataka. Founded in 1416 A.D.
The monks of the Drepung Gomang Monastery bring teachings of ancient ways and beliefs that do, even now, create the possibility of global peace, non-violent conflict resolution, compassion and wisdom.
At The Coral Springs Museum of Art, the monks will share beautiful, sacred Tibetan traditions as demonstrated through art, living ritual, dance and prayer.

September Newsletter

Hey, Syosset Alums!
Calling all Syosset High School alumni in South Florida! JANUARY 12, 2017
 Let's connect & get reacquainted! We're going to fill up with Syosset friends and have a great night of reminiscing and fun (and amazing food)!!  
All ages & graduating classes welcomed!
Your first drink is on us!
COMPLIMENTARY glass of wine (from our Wine Spectator Award winning list), craft beer, or champagne!
reserve

New on our menu, for dine-in our take-out!

RESERVE, CLICK HERE

SMALL PLATE

Thai Style Chili Glazed
 Chicken Drumettes
pickled carrots
9

Crispy Salmon Gyoza
ponzu dip
9

ENTREE

Pan Roasted Local Hog Snapper
mango salsa
Caribbean pigeon peas & rice
29

Dine Out Lauderdale
Prix Fixe Menu
$36. plus tax & gratuity

Available Wednesday & Thursday only
8/17-9/30 2016
no substitutions, no sharing 

first course   choose 1:

Arugula, Pickled Pears,
Roasted Tomatoes
Shaved Reggiano, Balsamic Vinaigrette

Coconut Crusted Shrimp
Mango Relish
Shredded Ginger Cabbage

Corn Chowder

entree  choose 1:

Grilled Miso Glazed Salmon
Shiitaki Mushroom Fried Rice
Baby Bok Choy

Pork Schnitzel
Apple Demi Glace
Potato-Zucchini Pancakes

Papardelle Wagyu Bolognese
Basil-Infused Ricotta
Roasted Garlic Ciabatta

dessert

Blueberry Gelato & Almond Biscotti
or
Key Lime Brûlée, Graham Cracker Crust

Try a glass of our featured wine that is usually "bottle only" from our list:
Today's feature:
$12. Glass
Whispering Angel Rosé, Côtes de Provence, France
Garnacha: Castillo de Monséran, Cariñena, Spain

New today: Ferrari Carano Fumé Blanc, California, bottle
New today: Balbo Malbec, 2012, Argentina, by the glass

small plates:

Fried Green Tomato Caprese, Roasted Tomato Sauce $11.
Green & Yellow Split Pea Soup $8.
Bib Salad, Pickled Cauliflower, Roasted Peppers, Gold Tomatoes, Cranberries, Walnuts, Dijon Vinaigrette $10.

entrée:
Feta & Herb Crusted Grilled Breast of Chicken, Braised Chic Peas with Eggplant & Tomatoes $22.

SAKE SCHOOL 

sake pairing & tasting menu
November 15, 2016   7pm

Burger n Fries 

Seared Yellowfin Tuna, Wasabi-Sesame Bun, 

Tempura Kabocha Squash

Paired with: Hakkaisan Junmai Ginjo

Noodles with White Clam Sauce

Fresh Ramen Noodles with Baby Clams,

 Herbed Sake Reduction

Paired with: Born Nama Muroka Junmai Daiginjo

Smoked Spare Ribs with 

Brussel Sprout-Sour Kraut

Paired with: Tentaka Kuni Junmai 

Wagyu Beef Moussaka

Layered with Japanese Eggplant, Yukon Gold Potatoes, 

Yellow Tomato Coulis

Paired with: Kikusui Funaguchi Aged Ginjo 

Matcha Green Tea Cake

Plum Sorbet, Coconut Tuille

Paired with: Hou Hou Shu Sparkling Sake

$75 plus tax & 20% gratuity 

RESERVE, CLICK HERE

SMALL PLATES

3 Broiled Shrimp stuffed with Blue Crab, Lemon Herb Sauce $15.
Foie Gras Mousse $16
Yakitori Chicken, Fermented Green Plums, Sesame Rice $11
Almond Crusted Snapper Fingers, Malt Vinegar Remoulade $12

ENTREE

12 oz Black Angus Rib Eye Steak
Chimi Churi & Yuka Cake $35.

small plates:

grilled stuffed jumbo globe artichoke, parmesan-tarragon aioli $10.

fried green tomato caprese salad $12

brussel sprouts with lemon zest & balsamic glaze $12

entrees:

Bavarian combo:
chicken schnitzel & grilled chicken sausage, braised cabbage, apple mashed potato $22.

sauteed fresh red snapper with shrimp & vegetables, coconut-red chili-lemongrass sauce $30.

dessert:

Chef's home grown bananas foster with chocolate gelato

Meet the winemaker of Hyland Estates Winery,  Laurent Montalieu for a guided wine tasting & dinner.

Hyland Estates is Oregon’s oldest and most historic vineyards, located in the foothills of the Coastal Range in the McMinnville AVA of Willamette Valley, Oregon. Hyland Estates wines score in the 90 point range consistently with the “Wine Spectator”.
Limited seating, guaranteed reservations.   $95. per person, plus tax and gratuity. 

FIRST COURSE

Broiled Pacific Oyster “BLT”
Braised Lettuce, Dried Tomatoes. Cherry Wood Smoked Bacon
Crab & Sweet Potato “Truffle”
2014 Riesling

SECOND COURSE

Butter Lettuce, Lychee Vinaigrette
Chicken Tsukune
(Japanese Chicken Yakitori Meatballs)
Chilled Soba Noodles
2015 Gewürztraminer

THIRD COURSE

Seared Wild Salmon
Cherry-Beet Salsa, Caramelized Apples
Fennel Soubise
2013 “Estate” Pinot Noir

ENTREE

Grilled Filet Mignon
Wild Mushroom Fricassee
Chervil Chimichurri
Vegetable-Potato Gnocchi
2013 “Coury” Pinot Noir

DESSERT
Baked Doughnut Peach with Peach Doughnut & Peach Gelato

reservations

THANK YOU!! To all our guests who dined and made a difference for Pierre. Your kindness is humbling!

Kitchen work is hot and brutal. Sometimes dangerous! Pierre has worked with me and Chef Keith for 10 years, always there when we need him, sometimes working 2 other jobs. He has been one of the most hard working, dedicated and "good people" anyone can have the privilege of knowing. It's been 5 years since the devastating earthquake struck Haiti, but some of our kitchen crew, like Pierre, can still feel the effects.

He has to stop working for a whole month to visit his home in Haiti, to help his family rebuild their home, literally putting a roof over their heads.
To help Pierre and his family, we will donate 25% of our total sales on Wednesday 7/29 directly to him.
We will have Haitian specialties like Djon Djon Rice, Creole Chicken, Pikliz, BBQ Pork & Shrimp with Red Beans & Plantains.
C'mon over, have some drinks and food and put a roof over a family's head!
Thank you!
Dena & Keith

3 Nights: JANUARY 20, 21 & 23
6:30-9pm
Eight Tibetan Buddhist monks from Drepung Gomang Monastery in South India (summer home to the Dhali Lama) are currently on a Sacred Art Tour in the United States. The Cook and The Cork has the exclusive honor of preparing dinner for these talented and passionate monks. ...and they want to meet you!HAVE DINNER, ASK QUESTIONS, HANG OUT! We will be serving traditional Tibetan food, such as MOMOS (in addition to our regular menu)
Reservations suggested, walk-ins welcome!

The Cook and The Cork is the perfect intimate venue to host your holiday event. We are having a menu special for lunch or breakfast. For groups of 25 or more, we have $25. menus. Endless options available. We hope to help you celebrate the season!

Reservations

The master winemaker Kirk Venge was named one of the top twenty young winemakers in the world in the October 2005 issue of Food and Wine Magazine.  Kirk is the protégée son of Nils Venge, a legendary Napa Valley wine-maker in his own right, famous for the only American winery ever to receive a perfect 100 score from Robert Parker.
The Venge wines are small production, highly allocated and hard to get.

We are honored to invite you to this extraordinary 4 course wine dinner with a guided tasting by Larry Sandoval, Venge’s national sales manager.

VENGE VINEYARDS WINE DINNER

CALIFORNIA CUISINE, NEW WORLD HISTORY

Tuesday September 13, 2016

$118. per person, tax and 20% gratuity additional ($30. discount if booked with Capezzana Wine Dinner)

RESERVATIONS, PRE-BOOK ONLY 

RESERVE

FIRST COURSE

Cioppino Sausage

grilled sausage of scallops, lobster & shrimp

Salinas tomato & shellfish broth reduction, baby clams

’15 Venge Spettro Proprietary White

SECOND COURSE

Crisp Duck BBQ

blackberry slaw, parsnip salad, duck jus lie

’14 Venge Scout’s Honor Proprietary Red

THIRD COURSE

Roasted Beef Tenderloin with Oyster Sauce

crispy oysters, oyster mushroom home fries

Kai-lan broccoli

’14 Silencieux Cabernet Sauvignon

FOURTH COURSE

Dark & Light Ghirardelli Chocolate Terrine

vanilla anglaise, fresh berries

red velvet funnel cake

’14 Lake Harvest Zinfandel

Ellman Wine Dinner

Tuesday 10/20 7pm
Join us for a guided wine and food pairing with the entire Ellman family.
Their wines are from hand-picked grapes from the premium vineyards of
Sonoma and Napa. Their pinot noirs, proprietary red blends and sauvignon
blancs are very limited production and include Chef Keith's favorite cult
cabs & pinots.
$125 inclusive per person ONLY 35 SEATS AVAILABLE! reserve here(through Open Table, or call Dena 954-752-2837)

First Course
Maine Lobster “Bunny Chow"
(a South African style lobster stew)

Second Course
Red Oak Lettuce with Caramelized Salmon
Grilled Apples
Shallot Beurre Rouge

Third Course
Pecan Crusted Duck Confit with Red Lentils & Sweet Potato Samosa

Fourth Course
Grilled Lamb Chops with Pickled Shiitake Mushrooms
Compressed Minted Tomatoes

Fifth Course
Oak Grilled Filet Mignon with Tamarind Demi-Glace
Stir Fried Mustard Greens
Potato Galette

Dessert
Ginger Bread Cake with Pumpkin Bavarian

RESERVE HERE through Open Table, or call Dena 954-752-2837
tickets are non-refundable

SMALL PLATE
Goat Cheese Risotto
wilted arugula
12
Sautéed Foie Gras
port wine & sweet onion marmalade
grilled portobello
frisée salad
17
Cedar Key Little Neck Clams
steamed with miso broth
12
White Bean Bruschetta
with prosciutto
9
Pastrami Reuben Steam Bun
9

ENTREE
Pappardelle with Fresh Black Truffles
and asparagus
25

From 5pm-11pm:
We will be serving an a la carte menu with luxurious specials from Chefs Keith Blauschild, Michael Brothers, and special guest chef
Charlie Weintraub from San Francisco.

It’s also a Billy Joel Warm-Up Evening! You may be right, I may be crazy, show us your Billy Joel Tickets for a surprize treat from the chefs.
Guaranteed reservations only, please call the restaurant: 954-227-2665 or email: res@thecookandcork.com for the most seating options, or Open Table)

Chrysanthemum Meadow, Shining Prince, Snow Beauty, Mirror of Truth...Intriguing names of some of the sake in our collection. Chilled, crisp, perfectly refreshing. The Cook and The Cork has the most extensive selection of sake locally. Come on in and check it out!

SMALL PLATE

Fresh Imported Tuscan Black
Truffle Risotto
16
Sautéed Foie Gras
port wine & sweet onion marmalade
grilled portobello
frisée salad
17
Cedar Key Little Neck Clams
steamed with miso broth
12
Farmer Lee Jones’ Black Rose Lettuce
shaved summer radishes
julienned rainbow carrots
gold tomatoes
passion fruit vinaigrette
5
Moroccan Style Lamb
braised with
raisins, yellow carrots, white beans
12
Asian Beef Tenderloin Lettuce Wraps
13
ENTREE
Pan Seared Bronzino
lemon-parsley sauce
28
Chinese BBQ
Beef Char Su
steamed Kalijeera rice
stir fried vegetables
28

Our first year went by so fast. We learned a lot of things during this honeymoon, and one very important fact we learned, is that THERE IS NO PLACE TO GET A LATE-NIGHT BITE AROUND HERE! When our kitchen closes, seems like everyone else's does too. To fight our hunger and to have some more fun, this Friday & Saturday, June 19th & 20th, we will have a secret LATE NITE MENU! Follow us on Twitter, Instagram or Facebook to get the secret password. We will be serving Dena's all-time favorite food: The HAMBURGER!! Yes, Chef Keith doesn't like them, but he'll do it anyway: We grind our meat in-house from our select cuts of beef...we make our own perfectly baby-ass soft buns, they are OMG the best burgers ever. Come try it, from 9:30 on. Anyone like karaoke? We will have that, too! See you soon!

DID YOU KNOW....That Wednesday 7/22 is Belgian Independence Day? DO YOU CARE? Of course you do! We will be celebrating with $5. Pints of Belgian Palm Beer, plus food specials like Mussels & Frites, and of course WAFFLES!! Come visit us Wednesday 7/22, we open at 5pm

Just in, THE BEST BEER IN THE WORLD! From the World's Most Award Winning Chef, #FerranAdria. Come in tonight, we have a new fall menu, too. ‪#‎FerranAdria‬ ‪#‎Inedit‬ ‪#‎bestbeerintheworld‬

DETAILS, TICKETS, CHARITY INFO

Carmignano, Tuscany, is a DOCG that has been producing wine since the year 804. Now that's OLD WORLD!  From northern Tuscany, where the days are hot and nights are cool,  the Capezzana family was the first to plant cabernet and merlot in the region. We are excited to have an outstanding range of wines for this special dinner that are not commonly available, and to be able to feature this pioneering family's excellent Super Tuscans. The world ambassador of Capezzana wines will be present for a guided tour.

CAPEZZANA FAMILY WINES, TUSCAN OLD WORLD FLAVORS

Tuesday, September 27, 2016

$135. per person, tax & 20% gratuity additional. ($30. discount if booked with Venge Wine Dinner)

RESERVED SEATING, PRE-BOOK ONLY

 RESERVE

FIRST COURSE

Veal & Porcini Ravioli

carrot-spinach pasta

Reggiano butter &

pomodoro sauce

’13 Barco Reale di Carmignano DOC

(70% Sangiovese, 15%Cabernet Sauvignon, 10% Canaiolo %% Cabernet Franc)

SECOND COURSE

Semolina Pizza with Wild Boar

caramelized figs, mozzarella & arugula

’10 Villa Di Cappezana Carmignano DOCG

(80% Sangiovese, 20% Cabernet Sauvignon)

THIRD COURSE

Sliced Tuscan Steak 

lemon, sea salt, garlic & rosemary 

broccoli rabe, roasted peppers

’08 Trefiano Carmignano Riserva DOCG 

(80% Sangiovese, 10% Cabernet Sauvignon, 10% Canaiolo

FOURTH COURSE

Rack of Petite Lamb

grilled over olive wood & grape vines

basil-white balsamic reduction

summer truffle risotto

’08 Ghiaie Della Furbia IGT

(50% Cabernet Sauvignon, 30% Syrah, 20% Merlot)

DESSERT

Almond Flour Waffle

chestnut gelato

lemon ricota custard

’08 Vinsanto Riserva Di Carmignano DOC

Wine Special
Red Sangria
9

SMALL PLATES

HONEY BALSAMIC GLAZED
CRISPY CALAMARI
12

HEIRLOOM TOMATO GAZPACHO
7

CRAB & LOBSTER RAVIOLI
sun dried tomato bisque
15

ENTREE

17oz BONE-IN RIBEYE
STEAK AU POIVRE
hash brown potato
36



LOCAL SNAPPER
pan seared, lemon shitake sauce
mirin fried rice
27

DESSERT
honeydew sorbet

Dessert Wine Special
Vin Santo, Santa Cristina
2008 Valdichiana DOC, Italy
glass 16.
Pungent aromas of raisin, fig, honey and flowers, accented by a note of caramel

upcoming events
Wednesday 7/22
Belgian Independence Day!
$5. Palm in souvenir glass
mussels & frites, waffles, and more!

Wednesday 7/29
Eat some food, help build a roof in Haiti
25% of sales help Pierre (our dishwasher) rebuild his house in Haiti

SMALL PLATE

Steamed Middle Neck Clams, Miso & Stone IPA
14

Korean kimchee pancakes, sautéed garlic shrimp, 13

Almond crusted snapper, walnut-cranberry slaw, remoulade sauce, 13

Pan roasted BBQ pork belly, red beans and rice, 11

Steamed middle neck clams, white wine & miso, 14

ENTREE

Applewood smoke-roasted half chicken, cranberry relish, collard greens, mashed potatoes, 21

It's GERMAN NIGHT Thursday 5/19. We are feeling the love for Riesling, and Germany is the homeland of this Mother of All Grapes! On the menu: #‎Riesling & Mustard Glazed Pork Belly with Potato Dumplings, #‎Potatopancakes with Sour Cream & Cranberry-Apple Sauce, #‎ChickenSchnitzel, #‎braisedredcabbage with Roasted Apple-Mashed Potatoes. Paired with a fine selection of German & Fingerlake Rieslings, by the glass and bottle, plus German Beer. @WineSpectator #90points #Selbach Incline @WSRestoAwards #Radeberger #DrLoosen

-Purim Pastrami Pickle Party:
Juicy Beef Tenderloin Pastrami on Sour Dough Rye Crostinis
Lemon Dill Pickles & Grain Mustard

-Crawfish Gumbo Ya Ya
-Honey-Balsamic Glazed Scallops
grilled portobello risotto

-Back by Popular Demand!!
FISH N CHIPS

Exclusively Allocated #Turley "Juvenile" by-the-glass @COOKANDCORK starting tonight! #WineSpectatorAward #CultZin

Juvenile is composed of a variety of young vines that have been replanted in several of Turley's old vine sites. The vines that make up Juvenile range in age from about 6-25 years, from 18 of the best vineyards across California, including Hayne, Ueberroth, Pesenti, Salvador, Vineyard 101, Fredericks and Kirschenmann.

NEW MENU ITEMS for Spring starting 4/1/15
Bites
House made potato chips, bacon & onion dip 4
Smoked fish dip, grilled pita 7
Sweet n Spicy Nuts 5
Herbed olives & cheese of the day 10
Small Plates
Charcuterie Platter: 18
country pate, smoked duck ham, chicken bratwurst verde, pickled chayote
house made horseradish mustard, cherry-pinot noir chutney, home made lavash
Cook and Cork Bacon wrapped dates 9
with manchego & orange-basil aioli
Morel mushroom and asparagus risotto 15
Tempura squash blossoms stuffed 15
with blue crab and mascarpone, charred tomato compote
Sun Ray Venus clams with chorizo, tomatoes, & fennel 15
Succotash: local string beans, roasted corn, 9
baby lima beans, caramelized onion, sun dried tomato
Entrees
Tamari-honey glazed short rib, wasabi mashed potatoes 29
& roasted ginger wild loquat relish
BBQ Half Lake Meadows Farm chicken, 21
blistered string beans & corn bread cakes
Seared salmon with shrimp & mussels 26
in a dashi seafood brothDesserts

strawberries & cream: strawberry-poppy-sour cream grilled pound cake with minted pineapple sorbet
chocolate stout float, malted milk ice cream, pretzel biscotti
fudgelicious flourless chocolate cake with hazelnut-frangelico mousse
bourbon glazed apricot frangipane panny pie
cinnamon bread pudding with praline gelato
blueberry cobbler, rhubarb gelato
coconut-chocolate graham cracker key lime pie

Christmas Eve: closed
Christmas Day Night: OPEN
New Years Eve: OPEN
New Years Day: OPEN

get your tickets early, or at the door

We're not fooling around with this meal. Grab a plate and head into the kitchen, where our chefs will serve you straight from the line. Traditional Easter fare, along with some Cook and Cork favorites. Bring the whole family! Guaranteed reservations only
Sunday 4/5/15
12pm-5pm

rosemary roasted leg of lamb
house cured & smoked brown sugar glazed ham
bbq rubbed salmon grilled to order
Cook and Cork favorites, plus
loads of sides, veggies, breads & desserts
full bar available, additional cost
$36 per adult, $18 under 12
guaranteed reservations only

Reservations

Chopped Kale Salad
golden raisins, walnuts, parmesan, lemon, olive oil
golden beets
12

Bacon-Panko Crusted Scallops
mint & pea sauce
15

Mu Shu Duck Steam Bun
14

Ancho Glazed Grilled Pork Belly
cheddar grits
12

APPETIZERS

SESAME SEARED YELLOWFIN TUNA hijiki seaweed, edamame wasabi, ginger, soy
13

PORK BELLY BUNS hoisin chili glaze pickled cucumber
11

ASIAN DUCK TACO soft taco, tea-smoked duck cilantro-cabbage slaw chili glaze
12

ENTRÉES

Pan seared Diver scallops with pea and mint risotto $32

LOCAL SNAPPER STEAMED IN A BANANA LEAF with napa cabbage, bok choy, rainbow carrots, mushrooms fingerling potato chili-hoisin broth
29

APPETIZERS
Tuscan Winter Black Truffle Risotto
Parmigano Reggiano
17
Yellowtail Snapper Soft Taco
roasted corn salsa, roasted pepper coulis
10

Smoked Tuna Carpaccio
lemon vinaigrette, fennel slaw
14

Baby Romaine & Pork Belly Caesar
crispy pork belly,
black pepper parmesan tuile

15
Antipasto Empanada
balsamic-basil aioli
12

ENTRÉES
Grilled Mahi Mahi
blood orange mojo
black beans & rice
29
Braised Veal
roasted tomato & fennel sauce
saffron risotto
31
Beef & Barley
grilled 8oz filet mignon
sautéed french carrots & kale
toasted barley risotto
33
VEG SIDES
Grilled Asparagus
lemon emulsion
8
Sautéed Spinach
roasted garlic and olive oil
7

Tonight only, between 5&6 at the bar, come meet our new bartender. Say the secret password "hello lorenzo" for a complimentary appetizer with wine or beer purchase. See you later!

APPETIZERS

Buffalo Hen Drumette, Pickled Celery Root, Blue Cheese Aioli
15

Spinach Salad With Compressed Watermelon, Crumbled Feta, Candied Cook And Cork Bacon, Honey Vinaigrette
14

Seared Diver Scallops With Panchetta and Tomato Jam, Micro Cilantro
15

ENTRÉES

Spicy Hoisin Glazed Twin Beef Medallions With Wasabi Whipped Potatoes And Heirloom Carrots
29

Seared Local Snapper With Lemon And English Pea Risotto, Fresh Tomato and Caper Sauce.
29

Vegetable Side:
Sautéed Spinach With Olive Oil and Roasted Garlic
7

APPETIZERS

STEAK MAC & CHEESE

Maytag Bleu Cheese

15

PANKO CRUSTED SNAPPER TACO

cabbage slaw

avocado crema  red pepper coulis

11

CRISPY CALAMARI

honey-miso glaze

lo-bok radish kimchee

12

FRIED GREEN TOMATO CAPRESE

roasted tomato sauce, balsamic drizzle

11

SPICY KOREAN RICE CAKES

tempura carrot greens

9

SPANISH GARBANZO SOUP

applewood smoked ham

9

ENTRÉES

FRESH CAUGHT LOCAL MAHI MAHI

mashed boniato

citrus beurre blanc

corn & black bean relish

28

FRESH PAPARDELLE NOODLES

WHITE & BLACK OREGON TRUFFLES

Reggiano Parmesan 

25

APPETIZERS

PAN FRIED HONG KONG NOODLES
with shrimp & Shanghai bok choy black bean sauce
13

CRISPY TROUT TACOS
avocado crema, cabbage slaw, pickled green chilis
9

BLACK & WHITE TRUFFLE RISOTTO
16

ENTREES

FRESH PAPARDELLE NOODLES WHITE & BLACK OREGON TRUFFLES
Reggiano Parmesan 
25

GRILLED BONE-IN 16 OZ BLACK ANGUS RIBEYE STEAK
bearnaise sauce  twice baked potato
38

GRILLED CARIBBEAN SPICED MAHI MAHI
coconut rice mango salsa 
28

"WHAT GROWS TOGETHER, GOES TOGETHER" 

When well paired, Oregon truffles and Oregon pinot create a sensory tension on the palate that is swooningly delicious. The amorous aromas of truffles combined with the fresh fruitiness of pinot noir is a  great culinary match!

Though we love shopping local, we are excited that these truffles had a special trip. From being hunted by dogs, to the FedEx truck, across the country to Coral Springs, Florida. 

Stay tuned for this weekend's food and wine specials!

WINE SPECIAL

RED SANGRIA

9

APPETIZER

SWEET CHILI GLAZED CALAMARI

Asian slaw

12

ENTREE 

FRESH CAUGHT WILD LOCAL SNAPPER

miso glaze

Japanese rice, steamed bok choy

tempura okinawa sweet potato

29

SW STYLE

13oz RIBEYE STEAK

roasted corn-mashed potato

jalapeno-cilantro butter

36

DESSERT

CHOCOLATE BAVARIAN CAKE

8

GELATO

MOJITO

6

LIQUID DESSERT

BROOKLYN BLACK CHOCOLATE STOUT

6.50

WINE SPECIAL

RED SANGRIA

9

APPETIZERS

HOISIN DUCK TACOS

Asian slaw

11

LOBSTER RISOTTO

15

SWEET CHILI GLAZED CALAMARI

purple cabbage slaw with almonds & dried cherries

11

SMOKED SALMON DUMPLING IN

MISO BROTH

9

ENTREE 

BREADED POUNDED VEAL CHOP PARMESAN

penne pasta

34

LOCAL CAUGHT MAHI MAHI

teriyaki glazed

jasmine rice

stir fry vegetables

27

WILD & CRAZY HOG SNAPPER

cornmeal dusted

fried green tomato

grits

creole sauce

28

DESSERT

BEER-A-MISU

salted pretzel lady fingers

chocolate stout

9

LIQUID DESSERT

BROOKLYN BLACK CHOCOLATE STOUT

6.50

Multi Vineyard:

Old Vines

Zinfandel, California

Old Vines is composed of a variety of old sites from California that are either too small to be made into a vineyard designate wine, or are “new” to the Turley family (and way of farming). While we bring them up to speed as far as our rigorous farming practices go, in the mean time they make up the Old Vines blend. The average age of the vines in these 18 vineyards is about 80 years old, and they hail from Napa, Sonoma, Mendocino, Lodi, Contra Costa, Amador, and Paso Robles.

Single vineyard  selections

Dusi Vineyard

Zinfandel, Paso Robles

The Dusi vineyard was planted by Dante Dusi in 1945, and it is farmed by his family to this day. The vines are head-trained and dry-farmed, planted in soil that is mostly alluvial with some very large rocks. Like our other vineyards in the area, Dusi is on the west side of Paso Robles. The wine tends to be soft, round, and wonderfully approachable.

Kirschenmann Vineyard

Zinfandel, Lodi

New to the Turley family this year, and particularly close to our hearts, as our winemaker, Tegan Passalacqua, owns and farms this vineyard. The ungrafted vines were planted in 1915 in the silica-rich sandy soils of the east side of the Mokelumne River AVA. Thanks to the river’s cool waters and delta breezes, these head-trained, dry-farmed vines are constantly protected from the heat. As a result, the Kirschenmann is a gorgeously perfumed wine, reminiscent of purple flowers like lilac or wisteria on the nose, as well as savory game and pepper. Light to middle-weight on the palate, bolstered by plenty of acid and extremely well-integrated, fine-grained tannins.

Duarte

Zinfandel. Contra Costa County

This wine is an homage to Joe Duarte, a prominent grape grower in Contra Costa who first introduced Turley to the incredible vineyards of the area. The wine is comprised of fruit from the Evanghelo, Mori, and Salvador vineyards, all in Contra Costa. The soil here is primarily sand, and as a result the wines have some of the softest, silkiest tannins we’ve ever seen in a Zinfandel.

Mead Ranch

Zinfandel, Atlas Peak

Mead Ranch is planted at about 1600 feet on Atlas Peak, on the south eastern side of Napa Valley. The vineyard was originally planted in 1880, though our block is primarily from 1970. This vineyard is head-trained, planted in red volcanic soil. On a clear day you can see San Francisco; though those are few and far between, and thus this vineyard sees plenty of fog from the bay. Thicker skins and smaller berries make for solid tannin and the coolness of the site lends acidity to the balanced, dark blue fruit.

Rechargeable gift cards stylishly packaged. A perfect "foodie" gift. Available in any denomination! 

Join Us!

WE WILL BE OPEN:
Christmas Eve: for dinner, 5-10
Christmas Day: for dinner, 5-10
NEW YEAR'S EVE 12/31/14:
Two dinner seatings:  NEW YEAR'S EVE FLYER

New Years Day: BRUNCH 11-3
New Years Day: DINNER 6-10

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We will supply the beer, brats, and über bretzels!  Stop by "The Cook and The Keg"  Sunday, October 26th  for super casual, unplugged fun in our biergarten, with a little chicken dance, too. 

LIVE MUSIC ENTERTAINMENT! From The International Polka Band. polka band

$5. voluntary suggested donation, proceeds to benefit The Cook and The Cork Young Culinarian Scholarship Fund 

MENU

BRATWURST ON MUSTARD SEED BUN
$6.

CHICKEN SAUSAGE ON MUSTARD SEED BUN
$6.

SAUERKRAUT
$2.

POTATO SALAD
$3.

PRETZEL
$3.

APPLE STRUDEL
$5.

GERMAN & DOMESTIC BEER ON TAP: 
$6/PINT  $12/27oz GLASS STEIN (you keep it) WITH $10. REFILL!

REISLING
$8.

We will supply the beer, brats, and über bretzels!  Stop by "The Cook and The Keg"  Sunday,  October 26th  for super casual, unplugged fun in our biergarten.  

Refreshing German beers on tap, craft brews, live grilling and the perfect pretzels.

12pm-6pm  

We have been debating whether to accept reservations since we opened just 3 months ago. 

With just 40 seats, plus 12 at the bar, we want to avoid uncomfortable waits for tables, yet it could be damaging to the restaurant if a reservation doesn’t show. 

Isn’t there a middle ground? Can’t we accommodate our guests who must have a reservation, and placate the spontaneous, spur of the moment,  walk-in customer?  

Our solution has been to reserve only a percentage of our tables on any given night. It's been working great, as every customer gets what they want and the restaurant stays full!  

We accept reservations up to a month in advance. Parties of 5 or more require a credit card deposit. 

Whether your dining plans are impulsive or planned, we are glad to have you as our guests! 

The Cook and The Cork Break-the-Fast Yom Kippur Specials

POTATO LATKES

applesauce & sour cream 

9

wild salmon roe & creme fraiche  

14

KASHA VARNISHKAS

buckwheat, caramelized onion, bow tie egg noodles

8

SMOKED NOVA SALMON 

C&C smoked salmon, served with fresh baked brioche,  

herbed cream cheese, 

horseradish mousse, tomato, purple onion , 

capers & dill marinated cucumber salad

18

STEAMED SHRIMP DUMPLINGS

black vinegar dip

10

HALVAH GELATO

6

saturday 9/20

wine Special:

Sancerre le Rochoy

Sauvignon Blanc

2011

52/bottle

Entwine Cabernet Sauvignon 2010

A red Californian blend from Wente Vineyards

26/bottle 

Small Plate:

Baked Oysters

C&C Bacon & Miso Glasage

14

House Cured Nova

Tomato Cucumber-Caper Salad

Agave Mustard Drizzle

Warm Gougére

11

Lobster Ravioli 

Roasted Tomato Cream

15

Large Plate:

Grilled Duck Breast

Basmati Rice, Stir Fried Vegetables

Hoisin Sauce & Sautéed Plums 

30

Sous Vide Happy Half Chicken 

finished on the grill

orange cranberry sauce

mashed potatoes 

19

Dessert

Gelato of the Day:

Blueberry

MENU CLICK HERE

WINE

Red Sangria

8

SMALL PLATE/APPETIZER

Lobster & Avocado Sushi Roll

15

Spanish White Anchovies 

on Garlic Toast with Babaganoush, Roasted Peppers

Olive Oil & Balsamic

8

Fresh Black Truffle Risotto

13

Fried Oregon Oysters

with Green Tarragon Remoulade &   Mango Cocktail Sauce 

13

Vegetable

Kohlrabi sautéed with garlic & olive oil

6

Large Plate/Entree

Blackened Tuna with Shrimp Creole

Roasted Yellow Yams

36

Sautéed Tile Fish

with Carambola Beurre Blanc

Baby Asparagus & freekeh

27

Dessert

pecan-chocolate chip pie in a pan 

chocolate chantilly creme 

9

ANGEL CAKE WITH CHERRIES & VANILLA GELATO

9

chocolate waffle & gelato

9

Beer Ice Cream Float

Chocolate Stout, Malted Milk Ice Cream

Pretzel Biscotti

12

GELATO OF THE DAY

BLACK LICORICE 

6

SEE OUR MENU PAGE FOR BRUNCH MENU

description:

Cocktails, Dinner, Special Wines & Beer from our ice cold tap. Entertainment & Surprises

date & time:

Friday May 30, 2014
9890 W. Sample Road
Coral Springs Fl 33065

Why: 

The world calls them the Best Chefs.

The Culinary Institute of America calls them “Alumni” 

We are passionate about culinary excellence. The Culinary Institute of America nurtures this passion, ensuring that there will always be quality professionals in our restaurant’s kitchens. 

Proceeds from this event will benefit The Cook and Cork's Young Culinarian Scholarship Fund for local students & The Culinary Institute of America's scholarship foundation. 

LIMITED SEATING 75 tickets only

FUN FACT! Some notable CIA alumni: 

Anthony Bourdain - Cat Cora - Michael Symon - Larry Forgione -  Duff Goldman - Ann Burrell -Charlie Palmer
Geoffrey Zakarian -  Rocco Dispirito - Todd English - David Burke  - John Besh  - Michael Mina - Roy Yamaguchi
Amanda Freitag - Roy Choi - Steve Ells - Grant Achatz - Lee Schrager 

plus with your help, the chef’s of the future!