Cork Dork

Tomato risotto, manchego, romesco.

Petaluma chicken, couscous, harissa roasted carrots, preserved lemon, golden raisins, labneh, sabzi, walnuts.

2022 Spain. Fresh and clean. Strawberry, blackberry.

2016 Spain. Full-bodied Garnacha from old-vine Aragón.

Napa. Multi-vineyard blend. Black fruit, earth, allocation-only.

Summer squash, baby zucchini, curry sauce, green chutney.

Italy. Young, refreshing Sangiovese.

Pork ragu, grana padano, fennel pollen, fennel flower.

Babe Farms baby beets, baby romaine, cherry tomato, cucumber, red onion, crispy onion, Point Reyes blue, champagne vinaigrette.

Double chocolate croissant bread pudding, sea salt chocolate sauce, honeycomb crunch, salted caramel ice cream.

2017 Bordeaux. Velvety. Mostly Merlot with Cabernet Franc.

2019 Oregon. White wine from a red grape. Stone fruit.

Ixa silver tequila, passionfruit, organic agave, lime.

Yogurt, eggplant tapenade, crispy chickpeas, marinated box peppers.

2020 California. Honeydew, banana, tropical.

Greenbar Crusoe spiced rum, orange liqueur, pineapple, Cork Dork Nerdy Red float.

Handmade potato gnocchi, brown butter, Cypress Grove goat cheese & mushroom fondue, roasted mushrooms, saba.

Margaret River wagyu bavette, umeboshi glaze, roasted shishito, carrot hummus, house pita.

Vanilla, salted caramel, pistachio, or Mexican chocolate.

Amass dry gin, Mulassano Bianco, orange curaçao, lemon, absinthe rinse.

Castelvetrano olives, warmed in olive oil and citrus zest.

Cutwater mezcal, orange, jalapeño simple, pineapple, lime.

Chile consommé, roasted jalapeño masa, pickled onion, hominy, queso fresco, radish, cilantro.

Grilled ciabatta, pickled vegetables, local greens.

Black raspberry, peach, or lemon.

Local dates, spiced goat cheese, dukkah.

Chef's Weekly Selection Five courses chosen and plated by Chef Danny. Pour pairing available; see your sommelier.

Half-pound custom patty, caramelized onion & bacon jam, Havarti, arugula, Larder Bakery brioche, house fries.

Hanson's vodka, pear purée, lime, rosemary agave, Moët float, nutmeg.

Shawarma-spiced, za'atar fries, skhug, hummus, harissa ketchup.

Five pours selected by Dan to walk the menu.