inspired by Executive Chef Matthew Steffen's presented dish at CRUSH
Mary's Farm Coq au Vin
charred heirloom carrots, grilled wild arugula, maitake mushrooms, thyme and sea salted new potatoes
Robert Renzoni Sangiovese, Temecula
IT’S WEDNESDAY. DO YOU KNOW WHERE PORTER IS?
Check out the local farmers and purveyors we love. Each Wednesday
we’ll announce a special bar bite highlighting one of the fabulous
artisans and an adult beverage to wash it down. Specials will run through the following Sunday.
Ask your server for the latest offerings.
We’re committed to using local produce, meat and fish. Local purveyors include:
• Nicolau Family Farms
• Fluegge Farms
• Temecula Olive Oil Company
• Sage Mountain Farm
• Sugarplum Artisan Chocolates
• Garden Grown Herbs
Parties of six or more will have an 18% service charge added to the final bill.
We adhere to the Monterey Bay Aquarium Seafood Watch Guidelines.
We support the minimum wage increase approved by the State legislature. A 2% surcharge has been added to your check and all of us at Cork|Fire Kitchen thank you for supporting us as we strive to offer you exceptional service and an extraordinary dining experience.