Corks Dinner Menu

Starters

Soup Du Jour

A Changing Array of Artisanal Soups, Using Local Ingredients from Our Garden or the Garden of a Close Neighbor…$11

Wine Country Charcuterie Plate

Three Artisan Meats, Three Artisan Cheeses, Whole Grain Mustard, Pickled Onions, Fig Spread Small...
Small...$11
Large...$30
RRV ’09 Pinot Noir, Anderson Valley 12/45


Garden Spring Salad

Riverdog Farms Baby Lettuces with Cucumber, Radish, Redwood Hill Chevre, Golden Raisins and our own Brioche Croutons with a choice of Sherry vinaigrette, Green goddess, or Bleu cheese dressing…$12
RRV ’10 Sauvignon Blanc, Napa County 6/18

Classic Caesar Salad

Hearts of Romaine, Sonoma Dry Jack Cheese, Fried Brioche Croutons, House Caesar Dressing …$12
Add Chicken…$6 Add Calamari…$5
RRV ’12, Rose of Pinot Noir, Carneros, 7/20


Local Beet Salad

Redwood Hill Feta, Baby Spinach, Locally Grown Arugula with Almond Oat Crumbleand Charred Lemon Viniagrette...$14
RRV ’10, Chardonnay, Sonoma Coast, 8/28

Crispy Calamari with Meyer Lemon Aioli

Spicy Cornmeal Fried Calamari with a lemon and garlic dipping sauce and citrus sesame slaw...$14
RRV ’10 Sauvignon Blanc, Napa County 6/18



Entrées

House-made Straccetelle with Exotic Mushrooms and Beets

Roast Red and Chioggia beets and local Exotic Mushrooms in a rich Sage Broth and Redwood Hill Goat Cheese (Vegetarian)...$24
RRV ’10 Pinot Noir, Russian River Valley, Benedetti Vineyard 10/36

Grilled Breaded Petaluma Chicken Breast

Herb marinated Airline Breast grilled with sourdough crumbs along with Sugar peas, and baby Artichokes and a farro pilaf…$28
RRV ’09 Pinot Noir, Anderson Valley 12/45


Slow Grilled Prime New York Steak

Coffee Rubbed New York with Maître’d Butter, Garden Greens and Fennel with Roast Fingerling Potato…$35
RRV ’09 Dry Farmed Estate Merlot 9/30

Lamb Shank

Braised in Our Merlot with Roasted Roots and Parsnip Puree...$30
RRV ’10 Pinot Noir, Russian River Valley, Benedetti Vineyard 10/36


Roasted Salmon

Charred Lemon, Baby Artichokes, Olives, Caper Berries, Asparagus, Garden Peas and Parsnip Puree...$28
*Gluten Free
RRV ’12, Rose of Pinot Noir, Carneros, 7/20

Farmer’s Plate

Poached Farm Egg with Crispy Leeks, over sugar peas, pearl onion, and Braised Artichoke, with Sautéed Dino Kale and Fingerling Potato (Vegetarian)...$19
RRV ’10 Pinot Noir, Russian River Valley, Benedetti Vineyard 10/36



Executive Chef Ruben Gomez

18.5% Gratuity Added on Parties of 8 or More $2 Split App. Fee, Corkage Fee $15, $8 Split Entrée Fee
(707) 887-3344 ~ www.corks116.com

*Menu provided as sample. Actual menu may be different.