.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
cork&olive
| S | M | T | W | T | F | S |
|---|---|---|---|---|---|---|
12 | 13 | 14 | 15 | 16 | 17 | 18 |
19 | 20 | 21 | 22 | 23 | 24 | 25 |
26 | 27 | 28 | 29 | 30 | 31 | 8/1 |
2 | 3 | 4 | 5 | 6 | 7 | 8 |
Inviting Italian Dining with Classic Flavors
Ratings
Reviews
Photos
Menu
Grass fed Beef, Veal, Pork with Veal Marrow Reduction topped with Sunday Sauce and Shaved Parmesan
ä-rän-ˈchē-nē : A Classic Sicilian dish made with rounded balls of cooked rice and savory fillings breaded and deep-fried
Lightly Fried Calamari tossed with Parmesan cheese and served with marinara
Mussels Steamed in white wine, Garlic, Onions, Basil and Lemon Butter Sauce served with Toasted Garlic Bread
One Large Crab Cake made with Lump Crab Meat, Bell Peppers, and Panko Breading
Braised Pureed Pear and Asiago Cheese filled Pasta topped with sweet creamy Reduction (optional candied Pancetta)
Diced Tomatoes, Red Onions, Olive Oil, and House Blended seasoning served on Olive Oil Garlic Toasted Bread
Sun-Dried Tomato, Truffle Honey Goat Cheese, and Traditional Bruschetta served with Olive Oil Garlic Bread
House fried Potatoes, topped with Garlic, Parmesan and Truffle Oil
Bowl of our featured Soup of the Day
Bowl of our Chef’s award-winning New England classic loaded with Clams
Bowl of our Classic Lobster Bisque filled with real flavor, Creamy and smooth
Fresh Ravioli filled with black truffle and cheese, served with fresh Arugula and adorned with a truffle infused olive oil and Truffle Zest
Creamy Buffalo Mozzarella, fresh sliced Heirloom Tomato, topped with Florida Orange Vinegar Reduction
Fresh Creamy Burrata Mozzarella Cheese & EVOO over Arugula, served with Plum Tomatoes, Italian Meats & Balsamic Glaze
Roasted Beets served over Arugula with Candied Walnuts, Pickled Onions Blue Cheese and House Dressing
Romaine, Parmigiana Reggiano, Homemade Croutons and our Caesar Dressing
Romaine, Parmigiana Reggiano, Homemade Croutons and our Caesar Dressing
Fresh Romaine, with Cucumbers, Tomatoes, Pickled Onions, House made Croutons and House Dressing
Fresh Romaine, with Cucumbers, Tomatoes, Pickled Onions, House made Croutons and House Dressing
Breaded baked Chicken, fresh Mozzarella, Tomato sauce served with Fresh made Linguini Pasta
Breaded baked Veal, fresh Mozzarella, Tomato sauce served with Fresh made Linguini Pasta
Breaded Eggplant, Ricotta, fresh Mozzarella, Basil, aged Parmesan with Sauce, and served over Fresh made Linguini Pasta
Fresh made Capellini Pasta, is swirled with cooked Home-made Pomodoro sauce.
Madeira-Soaked Mushrooms in a sweet creamy Marsala Demi-Glaze, served over Fresh made Pappardelle Pasta
Madeira-Soaked Mushrooms in a sweet creamy Marsala Demi-Glaze, served over Fresh made Pappardelle Pasta
Madeira-Soaked Mushrooms in a sweet creamy Marsala Demi-Glaze, served over Fresh made Pappardelle Pasta
Traditional Fresh Lemon Butter sauce with Capers and Fresh made Capellini Pasta
Traditional Fresh Lemon Butter sauce with Capers and Fresh made Capellini Pasta
Traditional Fresh Lemon Butter sauce with Capers and Fresh made Capellini Pasta
Traditional Fresh Lemon Butter sauce with Capers and Fresh made Capellini Pasta
Traditional Alfredo sauce with Sun-Dried Tomatoes served on a bed of Fresh made Linguini Pasta
Traditional Alfredo sauce with Sun-Dried Tomatoes served on a bed of Fresh made Linguini Pasta
Traditional Alfredo sauce with Sun-Dried Tomatoes served on a bed of Fresh made Linguini Pasta
Traditional Alfredo sauce with Sun-Dried Tomatoes served on a bed of Fresh made Linguini Pasta
Hand rolled Asiago filled Gnocchi topped ground Beef, Veal, and Pork in our Ricotta Marinara sauce
Our freshly made Bucatini pasta served with Traditional Carbonara made with eggs, onions bacon and pasta.
Our home-made Meatballs and Marinara served over Fresh made Bucatini Pasta
Scampi made with shrimp sauteed in garlic butter cream sauce, served over Fresh made Capellini pasta
Drunken Mussels steamed in white wine garlic butter sauce, served over Fresh made Linguini pasta
Chef’s choice Maine Lobster stuffed Ravioli topped with Lobster Meat in Bisque Reduction sauce
Spicy Seafood Pasta: Fresh Shrimp, Diver Scallops and Calamari served with Marinara and Fresh made Linguini
Two Large Crab Cakes made with Lump Crab Meat, Bell Peppers and Panko Breading served with Home-made Mashed Potatoes and Asparagus
Fresh Hand cut Scottish Salmon served with Home-made Mashed Potatoes, and Asparagus
Hand cut 6oz Fillet cooked to perfection served with Home-made Mashed Potatoes, and Asparagus
This 12 oz USDA Prime steak is the best steak on the menu due to its unmatched combination of flavor and tenderness
Welcome Reception Old Fashioned cocktail to your fancy With Chef’s Selection of Meats and Cheeses (2) Second Course Fiochetti with Candied Pancetta Bourbon Pairing: Sazerac Rye (3) Third Course Figs & Honey over Goat Cheese Flat bread Bourbon Pairing: Buffalo Trace (4) Fourth Course Mango Glazed Salmon served with mashed potatoes and asperagus. Bourbon Pairing: E.H. Taylor Small Batch (5) Fifth Course Bourbon Glazed Beef Brisket Pastrami Style served with plantains. Bourbon Pairing: Blanton’s (6) Dessert Course: Bourbon Bread pudding, served with vanilla ice cream Bourbon Pairing: Buffalo Cream Cost: $ 125 per person + Tax + Gratuity Reservation Required. 407.323.0555 Special: Pappy Van Vinkle 10 year is available $ 25 oz for guests.
Welcome Reception Sparkling wines served with Chef’s Selection of Meats and Cheeses (2) Second Course Ginger glazed shrimp skewers Wine Pairing: Rombauer Sauvignon Blanc (3) Third Course Mango Glazed Salmon served with mashed potatoes and asperagus. Wine Pairing: Rombauer Chardonnay (4) Fourth Course Figs & Honey over Goat Cheese Flat bread Wine Pairing: Rombauer Pinot Noir (5) Fifth Course Bourbon Glazed Beef Brisket Pastrami Style served with plantains. Wine Pairing: Rombauer Cabernet Sauvignon (6) Dessert Course: Chocolate Lava Cake, served with vanilla ice cream Wine Pairing: Rombauer Zinfandel Cost: $ 125 per person + Tax + Gratuity Reservation Required. 407.323.0555
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)
.jpg?format=webp)