(772) 245-8182

(772) 245-8182

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    • Home
    • Events
    • SNACKS 3-5
    • Dinner
    • Sunday Brunch
    • Rome's Sushi Sunday
    • About Us
  • Home
  • Events
  • SNACKS 3-5
  • Dinner
  • Sunday Brunch
  • Rome's Sushi Sunday
  • About Us
Kork

Globally inspired, locally sourced restaurant

Globally inspired, locally sourced restaurantGlobally inspired, locally sourced restaurant

DINNER

Starters

Blue Crab Corn Bread

18

Fresh baked corn bread with blue crab, served over chorizo cream, and topped with fresh cilantro

Pork Belly Brussels

10

Fresh Brussels sprouts sautéed in rendered pork fat, brown sugar soy,houes smoked pork belly and shaved parmesan

Charcuterie Board

23

Chef selection of artisan meats and cheeses from around the world. Served with house baked lavash bread, house made jam, spiced pickle relish, garnished with dried fruit

Brie "Wellington"

14

Pastry-wrapped baby brie wheel topped with crushed almond honey. drizzled with raspberry gastrique and served with toast points

Kimchi Tuna Wontons

18

Kimchi marinated tuna, fresh avocado, pickled cucumber sesame salad, crispy wontons and green onions.


Soups & Salads

Add grilled chicken, lightly blackened U8 shrimp, tenderloin tips or grilled salmon

Soup du Jour

MP

Made fresh for the day

Brandy Braised Onion Soup

7

Topped with croutons and melted butterkase cheese

Seared Ahi Mandarin

17

Local green tossed in peanut ginger dressing, shredded red cabbage, green onions, tomato, cucumber, wasabi peas, mandarin oranges and thin sliced seared tuna

Wedge

13

Diced onion, pork belly lardons, tomatoes, crumbled blue cheese and sour cream chive ranch dressing  

Charred Romaine

11

Butter-rubbed romaine heart charred on the grill shaved Parmesan and red pepper citrus oil

Prosciutto and Goat Cheese

14

Mixed greens tossed in sweet balsamic vinaigrette, goat cheese, fresh melon and crispy prosciutto crumble


Hands or Forks

All come with choice of one side

The Burger

17

Hand crafted 8oz patty blend of short rib/ brisket/ chuck topped with aged cheddar, lettuce tomato, onion and pickle

The Dip

21

Low and slow herb roasted ribeye thinly sliced, melted butterkase, roasting jus for dipping and fresh baked cuban roll

Fresh Catch on Brioche

MP

Fresh fish served grilled or blackened with LTO and citrus aioli

Chipotle Chicken on Brioche

15

8oz chicken breast brushed with adobo, avocado, tomato, lettuce and chipotle aioli


Entrées

Served with the local vegetable

Prime Rib

40

Low and slow roasted herb crusted ribeye served with pan jus and salted baked potato

Filet

38

8oz Fire grilled hand cut beef tenderloin served with roasted poblano bordelaise, potato and leek cake

Tomahawk Chop

36

Fire grilled pork chop topped with melted brie served over brown sugar smoked peach butter and truffle mashed potato

Chicken Florentine

20

Sautéed chicken breast, spinach, sun dried tomato and goat cheese with white wine and butter deglaze served over truffle mashed potato

Seared Tuna

26

Sesame and soy marinaded tuna steak grilled rare, served over cilantro lime rice toped with Sriracha infused wasabi and sweet soy glaze

Salmon

28

8oz Norwegian salmon fire grilled served with cilantro citrus rice and a choice of mango habanero bbq or lemon and dill chefs butter

Thai Mahi

MP

Peanut and basil crusted and pan roasted  served over cilantro rice coconut red curry cream and fresh green onion

Southern Shrimp and Grits

29

Smoked gouda and poblano grits, sautéed shrimp, chorizo cream, corn salsa and fresh cilantro

Globally inspired locally sourced

Reserve a Table

KORK

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