Red Sangria, White Sangria
“Bel Air Sour Ale”
Southern Fried Veal Liver
apple chutney & bacon
Wagyu Beef Corndogs
horseradish mustard, purple sauerfkraut
Gochujang Glazed Pork Belly
chilled glass noodles
Grilled Swordfish Kebobs
sun dried tomato-olive relish
Wagyu Beef Corndogs
Pan Fried Hong Kong Noodles
fermented black bean sauce
Crab Crusted Mahi Mahi, lemon-caper beurre blanc
Warm Chocolate Chip Cookie, Vanilla Ice Cream
Pie of the Week:
Raspberry Linzer Torte
vanilla ice cream
A German Wine & Food Celebration
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!
BREAKFAST (until 2pm)
Omelettes to Order
Cook and Cork Bacon
Brioche French Toast
Walnut Wood Smoked Salmon with Garnitures
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
Wagyu Wild Mushroom Meatloaf
Sweet Potato Soufflé
Creamy Mashed Potatoes
Home Grown-Banana Bread
Focaccia, Sourdough, Garlic Breads
$45. per adult
$20. under 12
plus tax & 20% gratuity
Full Bar Available
Kettle One Bloody Mary Bar $10
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.
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.
Parkland Chef Catering presents Easter Sunday Buffet
Grab your plate and head to our kitchen, where the chefs serve you straight from the line.
Poached Salmon with lemon-Dill Sauce
Domestic & international cheeses
Sliced Fruit Display
Mixed spring greens, assorted dressings
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
Seasonal Steamed Vegetables
FROM THE BAKERY
Sweet Potato Soufflé
Assorted Muffins, Biscuits, Artisan Breads & Rolls
plus sweets & treats for dessert
Full bar available
$45. per person, plus tax and gratuity
$20. 12 and under
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.
Rose of Pinot Noir, 2015
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
Lamb Scaloppini with Oregon Morels
Beef Prime Rib Cap with Dry Cherry Horseradish Sauce
Pinot Noir 2013, Willamette Valley
$125. per person, plus tax & gratuity
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
Roasted Oysters, Bernaise Glassage
Ponzu Cured Tuna with Apple Kimchee
Painter’s Palette of Treviso & Romaine Hearts
Tomato Bisque with Truffle Grilled Cheese
Grilled Filet Mignon with Cold Water Lobster Tail
Cabernet Demiglace, Sweet Onion & Potato Cake,
Pan Roasted Snapper & Shrimp Scampi
Orzo & Grilled Asparagus
Flourless Dark Chocolate Cake
Cashew Brittle, White Chocolate Mousse
Strawberry Creme Brûlée
Call us, 954-227-2665
or try online
Vintage 2007 Champagne,
Paul Etienne St. Germaine
Polenta & Eggplant
soy ginger dip
Fresh Boston Clams
flash-fried, served with
Kung Pao sauce
Local Yellowtail Snapper
caramelized onion jam
grilled zucchini & roasted peppers
scallion mashed potato
Grilled Black Angus, 8oz Filet Mignon
Au Poivre Sauce
roasted potatoes & broccoli
Japanese egg noodles
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.
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!
New on our menu, for dine-in our take-out!
Thai Style Chili Glazed
Crispy Salmon Gyoza
Pan Roasted Local Hog Snapper
Caribbean pigeon peas & rice
Dine Out Lauderdale
Prix Fixe Menu
$36. plus tax & gratuity
Available Wednesday & Thursday only
no substitutions, no sharing
first course choose 1:
Arugula, Pickled Pears,
Shaved Reggiano, Balsamic Vinaigrette
Coconut Crusted Shrimp
Shredded Ginger Cabbage
entree choose 1:
Grilled Miso Glazed Salmon
Shiitaki Mushroom Fried Rice
Baby Bok Choy
Apple Demi Glace
Papardelle Wagyu Bolognese
Roasted Garlic Ciabatta
Blueberry Gelato & Almond Biscotti
Key Lime Brûlée, Graham Cracker Crust
Try a glass of our featured wine that is usually "bottle only" from our list:
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
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.
Feta & Herb Crusted Grilled Breast of Chicken, Braised Chic Peas with Eggplant & Tomatoes $22.
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
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
12 oz Black Angus Rib Eye Steak
Chimi Churi & Yuka Cake $35.
grilled stuffed jumbo globe artichoke, parmesan-tarragon aioli $10.
fried green tomato caprese salad $12
brussel sprouts with lemon zest & balsamic glaze $12
chicken schnitzel & grilled chicken sausage, braised cabbage, apple mashed potato $22.
sauteed fresh red snapper with shrimp & vegetables, coconut-red chili-lemongrass sauce $30.
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.
Broiled Pacific Oyster “BLT”
Braised Lettuce, Dried Tomatoes. Cherry Wood Smoked Bacon
Crab & Sweet Potato “Truffle”
Butter Lettuce, Lychee Vinaigrette
(Japanese Chicken Yakitori Meatballs)
Chilled Soba Noodles
Seared Wild Salmon
Cherry-Beet Salsa, Caramelized Apples
2013 “Estate” Pinot Noir
Grilled Filet Mignon
Wild Mushroom Fricassee
2013 “Coury” Pinot Noir
Baked Doughnut Peach with Peach Doughnut & Peach Gelato
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!
Dena & Keith
3 Nights: JANUARY 20, 21 & 23
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!
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
grilled sausage of scallops, lobster & shrimp
Salinas tomato & shellfish broth reduction, baby clams
’15 Venge Spettro Proprietary White
Crisp Duck BBQ
blackberry slaw, parsnip salad, duck jus lie
’14 Venge Scout’s Honor Proprietary Red
Roasted Beef Tenderloin with Oyster Sauce
crispy oysters, oyster mushroom home fries
’14 Silencieux Cabernet Sauvignon
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)
Maine Lobster “Bunny Chow"
(a South African style lobster stew)
Red Oak Lettuce with Caramelized Salmon
Shallot Beurre Rouge
Pecan Crusted Duck Confit with Red Lentils & Sweet Potato Samosa
Grilled Lamb Chops with Pickled Shiitake Mushrooms
Compressed Minted Tomatoes
Oak Grilled Filet Mignon with Tamarind Demi-Glace
Stir Fried Mustard Greens
Ginger Bread Cake with Pumpkin Bavarian
RESERVE HERE through Open Table, or call Dena 954-752-2837
tickets are non-refundable
Goat Cheese Risotto
Sautéed Foie Gras
port wine & sweet onion marmalade
Cedar Key Little Neck Clams
steamed with miso broth
White Bean Bruschetta
Pastrami Reuben Steam Bun
Pappardelle with Fresh Black Truffles
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: email@example.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!
Fresh Imported Tuscan Black
Sautéed Foie Gras
port wine & sweet onion marmalade
Cedar Key Little Neck Clams
steamed with miso broth
Farmer Lee Jones’ Black Rose Lettuce
shaved summer radishes
julienned rainbow carrots
passion fruit vinaigrette
Moroccan Style Lamb
raisins, yellow carrots, white beans
Asian Beef Tenderloin Lettuce Wraps
Pan Seared Bronzino
Beef Char Su
steamed Kalijeera rice
stir fried vegetables
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
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
Veal & Porcini Ravioli
Reggiano butter &
’13 Barco Reale di Carmignano DOC
(70% Sangiovese, 15%Cabernet Sauvignon, 10% Canaiolo %% Cabernet Franc)
Semolina Pizza with Wild Boar
caramelized figs, mozzarella & arugula
’10 Villa Di Cappezana Carmignano DOCG
(80% Sangiovese, 20% Cabernet Sauvignon)
Sliced Tuscan Steak
lemon, sea salt, garlic & rosemary
broccoli rabe, roasted peppers
’08 Trefiano Carmignano Riserva DOCG
(80% Sangiovese, 10% Cabernet Sauvignon, 10% Canaiolo
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)
Almond Flour Waffle
lemon ricota custard
’08 Vinsanto Riserva Di Carmignano DOC
HONEY BALSAMIC GLAZED
HEIRLOOM TOMATO GAZPACHO
CRAB & LOBSTER RAVIOLI
sun dried tomato bisque
17oz BONE-IN RIBEYE
STEAK AU POIVRE
hash brown potato
pan seared, lemon shitake sauce
mirin fried rice
Dessert Wine Special
Vin Santo, Santa Cristina
2008 Valdichiana DOC, Italy
Pungent aromas of raisin, fig, honey and flowers, accented by a note of caramel
Belgian Independence Day!
$5. Palm in souvenir glass
mussels & frites, waffles, and more!
Eat some food, help build a roof in Haiti
25% of sales help Pierre (our dishwasher) rebuild his house in Haiti
Steamed Middle Neck Clams, Miso & Stone IPA
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
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
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
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
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
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
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
Chopped Kale Salad
golden raisins, walnuts, parmesan, lemon, olive oil
Bacon-Panko Crusted Scallops
mint & pea sauce
Mu Shu Duck Steam Bun
Ancho Glazed Grilled Pork Belly
SESAME SEARED YELLOWFIN TUNA hijiki seaweed, edamame wasabi, ginger, soy
PORK BELLY BUNS hoisin chili glaze pickled cucumber
ASIAN DUCK TACO soft taco, tea-smoked duck cilantro-cabbage slaw chili glaze
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
Tuscan Winter Black Truffle Risotto
Yellowtail Snapper Soft Taco
roasted corn salsa, roasted pepper coulis
Smoked Tuna Carpaccio
lemon vinaigrette, fennel slaw
Baby Romaine & Pork Belly Caesar
crispy pork belly,
black pepper parmesan tuile
Grilled Mahi Mahi
blood orange mojo
black beans & rice
roasted tomato & fennel sauce
Beef & Barley
grilled 8oz filet mignon
sautéed french carrots & kale
toasted barley risotto
roasted garlic and olive oil
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!
Buffalo Hen Drumette, Pickled Celery Root, Blue Cheese Aioli
Spinach Salad With Compressed Watermelon, Crumbled Feta, Candied Cook And Cork Bacon, Honey Vinaigrette
Seared Diver Scallops With Panchetta and Tomato Jam, Micro Cilantro
Spicy Hoisin Glazed Twin Beef Medallions With Wasabi Whipped Potatoes And Heirloom Carrots
Seared Local Snapper With Lemon And English Pea Risotto, Fresh Tomato and Caper Sauce.
Sautéed Spinach With Olive Oil and Roasted Garlic
STEAK MAC & CHEESE
Maytag Bleu Cheese
PANKO CRUSTED SNAPPER TACO
avocado crema red pepper coulis
lo-bok radish kimchee
FRIED GREEN TOMATO CAPRESE
roasted tomato sauce, balsamic drizzle
SPICY KOREAN RICE CAKES
tempura carrot greens
SPANISH GARBANZO SOUP
applewood smoked ham
FRESH CAUGHT LOCAL MAHI MAHI
citrus beurre blanc
corn & black bean relish
FRESH PAPARDELLE NOODLES
WHITE & BLACK OREGON TRUFFLES
PAN FRIED HONG KONG NOODLES
with shrimp & Shanghai bok choy black bean sauce
CRISPY TROUT TACOS
avocado crema, cabbage slaw, pickled green chilis
BLACK & WHITE TRUFFLE RISOTTO
FRESH PAPARDELLE NOODLES WHITE & BLACK OREGON TRUFFLES
GRILLED BONE-IN 16 OZ BLACK ANGUS RIBEYE STEAK
bearnaise sauce twice baked potato
GRILLED CARIBBEAN SPICED MAHI MAHI
coconut rice mango salsa
"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!
SWEET CHILI GLAZED CALAMARI
FRESH CAUGHT WILD LOCAL SNAPPER
Japanese rice, steamed bok choy
tempura okinawa sweet potato
13oz RIBEYE STEAK
roasted corn-mashed potato
CHOCOLATE BAVARIAN CAKE
BROOKLYN BLACK CHOCOLATE STOUT
HOISIN DUCK TACOS
SWEET CHILI GLAZED CALAMARI
purple cabbage slaw with almonds & dried cherries
SMOKED SALMON DUMPLING IN
BREADED POUNDED VEAL CHOP PARMESAN
LOCAL CAUGHT MAHI MAHI
stir fry vegetables
WILD & CRAZY HOG SNAPPER
fried green tomato
salted pretzel lady fingers
BROOKLYN BLACK CHOCOLATE STOUT
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
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.
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.
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.
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!
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
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
BRATWURST ON MUSTARD SEED BUN
CHICKEN SAUSAGE ON MUSTARD SEED BUN
GERMAN & DOMESTIC BEER ON TAP:
$6/PINT $12/27oz GLASS STEIN (you keep it) WITH $10. REFILL!
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.
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
applesauce & sour cream
wild salmon roe & creme fraiche
buckwheat, caramelized onion, bow tie egg noodles
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
STEAMED SHRIMP DUMPLINGS
black vinegar dip
Sancerre le Rochoy
Entwine Cabernet Sauvignon 2010
A red Californian blend from Wente Vineyards
C&C Bacon & Miso Glasage
House Cured Nova
Tomato Cucumber-Caper Salad
Agave Mustard Drizzle
Roasted Tomato Cream
Grilled Duck Breast
Basmati Rice, Stir Fried Vegetables
Hoisin Sauce & Sautéed Plums
Sous Vide Happy Half Chicken
finished on the grill
orange cranberry sauce
Gelato of the Day:
Lobster & Avocado Sushi Roll
Spanish White Anchovies
on Garlic Toast with Babaganoush, Roasted Peppers
Olive Oil & Balsamic
Fresh Black Truffle Risotto
Fried Oregon Oysters
with Green Tarragon Remoulade & Mango Cocktail Sauce
Kohlrabi sautéed with garlic & olive oil
Blackened Tuna with Shrimp Creole
Roasted Yellow Yams
Sautéed Tile Fish
with Carambola Beurre Blanc
Baby Asparagus & freekeh
pecan-chocolate chip pie in a pan
chocolate chantilly creme
ANGEL CAKE WITH CHERRIES & VANILLA GELATO
chocolate waffle & gelato
Beer Ice Cream Float
Chocolate Stout, Malted Milk Ice Cream
GELATO OF THE DAY
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
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!