Friday, May 27, 2011

New Chef - New Menu!

Here at Cork's Irish Pub, we're pretty excited about the arrival of Chef Nate, warmer weather, and of course our brand-spankin' new menu!  We unveiled the menu for dinner this past Wednesday and can't wait for you to try it and let us know what you think!

Appetizers
SCOTTISH EGGS - 9
Three hard boiled eggs wrapped in sausage and bread crumbs. Deep fried golden brown. Served with stone-ground, Dijon mustard.

CHICKEN WINGS - 10
Hot or BBQ wings with celery sticks, carrots and your choice of ranch or blue cheese dressing for dipping.

PLATE OF FRESH CHIPS - 6
Homemade with cheese, green onions and bacon.

ONION RINGS - 8
Beer battered and served with ranch dressing and BBQ sauce for dipping.

CHICKEN FINGERS - 9
Buffalo or Country Fried chicken fingers served with your choice of ranch or bleu cheese dressing.

CALAMARI - 12
Lightly breaded and fried to perfection. Served with Cork's irish Aioli.

MUSSELS ALA CORK'S - 13
Fresh mussels in a white wine and garlic sauce tossed with irish pesto and diced tomato. Served with a grilled crustini and lemon.

CORK'S FRIED GOODNESS - 16
A sample of BBQ or buffalo wings, onion rings, breaded mushrooms,celery sticks, carrots and dipping sauces.

CRUDITE PLATTER - 10
Carrot and celery sticks, sliced cucumber, cherry tomatoes, assorted olives, cauliflower and broccoli. Served with toasted pita bread and roasted red pepper hummus for dipping.

7 LAYER DIP - 10
Seasoned refried beans, cheese, seasoned sour cream, shredded lettuce, tomato, black olives and fresh jalapeños. Served with chips.

Pizza
THIN CRUST PIZZA - 13
Build your own pizza with your choice of 3 toppings-Onions, Pepperoni, Green Peppers, Mushrooms, Green Olives, Sausage, Pineapple, Chicken

RUSTIC IRISH FLAT BREAD - 9
Garlic and herb flat bread topped with Irish pesto, kalamata olives, red onion, banana peppers, artichokes and feta cheese.

CELTIC FLAT BREAD - 9
Garlic and herb flat bread topped with a garlic cream sauce, roasted wild mushrooms, roasted garlic, fingerling potatoes and a four cheese blend 

SUPREME PIZZA - 15
Thin crust pizza with pepperoni, sausage, Canadian bacon, green peppers, onions, mushrooms, black and green olives.

IRISH POTATO PIZZA - 15
Thinly sliced fingerling potatoes on a white pie with mozzarella, cheddar, bacon and green onion.

Salads & Sandwiches
CAESAR SALAD - 9
Crisp Romaine lettuce and freshly grated parmesan cheese tossed with our house Caesar dressing 
Add Chicken-5 Shrimp -7

GRILLED SALMON SALAD - 15
Fresh spinach tossed with crisp bacon, orange segments, sliced red onions & balsamic vinaigrette. Topped with hard boiled eggs and grilled salmon.

CHICKEN COBB SALAD - 14
Crisp romaine lettuce tossed with red wine vinaigrette & topped with chopped bacon, bleu cheese, grilled chicken, tomatoes, hard boiled eggs and avocado

BOURBON STEAK SALAD - 14
Mixed greens tossed in a tomato and bourbon vinaigrette, topped with sauteed onions, peppers and bleu cheese encrusted beef medallions

COUNTRY CHICKEN SALAD - 13
Romaine lettuce tossed with ranch dressing, bacon bits, grape tomatoes, green onion, cheese and breaded chicken strips

TEX MEX SALAD - 14
Grilled tequila lime chicken breast atop crisp romaine tossed with roasted red peppers, black beans, shredded cheddar jack cheese and shaved red onion in a chipotle ranch dressing

GRILLED PEAR BERRY SALAD - 11
Fresh spring greens tossed with a vanilla mint yogurt dressing and topped with grilled pear slices and fresh blackberries and raspberries Add chicken $5 or salmon $7

TERIYAKI ASIAN CRUNCH - 13
Teriyaki chicken and crispy chow mein noodles top this delicious combination of crispy napa cabbage, scallions, romaine lettuce and water chestnuts tossed in a creamy teriyaki dressing

CLUB HOUSE - 13
Ham, turkey and bacon with Swiss & cheddar cheeses, lettuce, tomato and mayo on toasted sourdough or wheat bread

HOT PASTRAMI ON RYE - 12
Thin sliced pastrami and sharp cheddar with crispy coleslaw on dark rye bread. Served with stone-ground Dijon mustard on side for dipping

PETITE STEAK BURGERS - 14
Seasoned steak medallions grilled medium rare on mini buns. Topped with roma tomatoes, bibb lettuce and Shamrock sauce. Served with chips.

BUILD A BURGER OR CHICKEN SANDWICH - 11
8 oz Ground Chuck Angus burger or chicken breast sandwich served on toasted Kaiser Bun. 
Choose: Cheese, mushrooms, onions, bacon, avocado 
Add 1 topping-1 Add unlimited toppings -2

THE DOWNTOWNER - 12
Hot Black Forest ham with New York sharp cheddar cheese, served on sourdough bread with fresh chips

BLARNEY STONE SANDWICH - 14
Roast beef, corned beef and Pastrami piled high on a Rye hoagie bun with Swiss and cheddar cheese, sauerkraut and thousand island dressing. Served with Irish Whiskey Au Jus for dipping

CHICAGO STYLE ROAST BEEF - 14
Shaved prime rib soaked in au jus with giardiniera mixture and topped with mozzarella cheese on a toasted ciabatta roll

CORK'S REUBEN - 11
Braised corned beef piled high on caraway rye bread and topped with a sauerkraut and dill pickle blend, swiss cheese and thousand island dressing

WALLEYE SANDWICH - 12
Beer battered walleye on a toasted bun with lettuce, tomato, red onion, tartar sauce and lemon. Served with fresh chips

CRANBERRY TURKEY - 12
Cold Deli shaved turkey breast , Swiss cheese, sprouts and cranberry mayo.

Entrees
NEW YORK STRIP - 32
14 oz Sterling Silver beef with a wild mushroom sauce. Served with fingerling potatoes and vegetables.

PASTA VODKA - 15
Italian sausage, roasted red peppers and prosciutto ham, in a vodka tomato sauce, tossed with penne pasta and fresh parmesan cheese.

PANKO WALLEYE - 22
Minnesota’s state fish breaded with Japanese bread crumbs, pan seared and served with lemon aioli and fresh lemon.

SHEPHERD'S PIE - 16
Classic country stew with seasonal vegetable, lamb and beef in a rich Jameson beef gravy finished with Yukon
horseradish pureed potatoes.

FISH & CHIPS - 13
Cod fried in our ale batter with fresh chips. Served with coleslaw, tartar sauce, malt vinegar and lemon.

CORNED BEEF AND CABBAGE - 16
A classic preparation of braised corned beef and cabbage with a Guinness mushroom sauce accompanied by boiled red potatoes and baby carrots

LEPRECHAUN CHICKEN - 18
8 oz chicken breast soaked in a tequila lime marinade and then char grilled. Served with basmati rice and grilled vegetables

FETTUCCINE ALFREDO - 12
Fettuccine noodles tossed in garlic cream sauce and finished with parmesan cheese. 
Add chicken ~ 5 Add shrimp ~ 7

GRILLED WALLEYE - 22
Grilled Walleye with lemon beurre blanc over a bed of wild rice pilaf and sautéed spinach with tomatoes.

GRILLED SALMON - 20
Served on wild rice pilaf with sautéed leeks and wild mushrooms topped with a red wine beurre rouge.

DRUNKEN BROIL - 20
Grilled steak served with a splash of Bushmill Irish Whiskey, au jus, whipped potatoes and minted peas.

CHICKEN CURRY - 17
Diced chicken slowly simmered with onions, roasted red peppers, apples and peas in a coconut curry sauce served with basmati rice

COUNTY CORK SALMON - 22
Grilled salmon lightly topped with Bushmills whiskey cream sauce and served with Yukon gold mashers and grilled vegetable du jour

GRILLED ALE CHOP - 17
Grilled twin boneless pork chops topped with a hard cider Dijon sauce and served with horseradish mashed potatoes and grilled vegetables

BANGERS 'N MAC - 15
Penne pasta in a cream sauce with smoked gouda andlocally produced grilled lamb sausage.

Dessert
RUSTIC CARROT CAKE - 7
Layers of spiced cake and thick cream cheese icing with candied carrot and caramel sauce. 

BRULEE OF THE DAY - 5
Our rich custard finished with caramelized sugar. Homemade with the season’s best offerings. Ask your server what we created today!

CHOCOLATE KAHLUA CAKE -7
White chocolate mousse icing surrounding the perfect combination of smooth Kahlua cream and rich chocolate cake.

PEACH & BLUEBERRY CRISP - 6
Georgia Peaches and Minnesota Blueberries baked with brown sugar, cinnamon & sweet oat crumbles. Topped with vanilla ice cream.

HOT FUDGE BROWNIE SUNDAE - 6
Extreme chocolate brownies topped with vanilla ice cream, hot fudge and whipped cream.

So, head to downtown St. Paul, stop in, and try something new today!

Friday, May 20, 2011

Facebook Fan Fridays

Did you know that Cork's loves to stay social? You betcha! If you haven't already, you should check us out on Facebook and twitter for updates on specials, contests, menu features, and more. 

        

Plus, every Friday is Facebook Fan Friday where you get half off your lunch from 11a.m. to 4p.m. just for "liking" our Facebook page.


So, what are you waiting for? Like Cork's page on Facebook and follow us on twitter to start staying in the know on all things Cork's. We've got some exciting things planned for this summer, and you know you don't want to miss out!

Sunday, May 15, 2011

Music in Mears

WooHoo! The annual extravaganza that is Music in Mears starts up again in less than a month, and we're pretty excited.


Featuring local live music in Mears Park, right in the heart of downtown St. Paul is only a portion of the fun. Music in Mears also plays great movies on select Thursdays during the summer. Beginning on June 9, this summer's line-up runs through August 25, 2011, and is held most Thursdays with the music from 6-9pm each night.

Here at Cork's, we love that Music in Mears coincides with our own Wine & Music Lover Thursdays. We figure, you can easily enjoy the beginning of the Music in Mears act and then follow-up with a great bottle of wine at half price and another live music set to round out your evening.

We'll try to keep you posted with the line up when it gets released; otherwise, stay tuned, and follow Music in Mears on  Facebook for the most up to date information.

Happy Listening!

Thursday, May 5, 2011

Introducing Chef Nate

We're so excited about our new chef, Chef Nate, so we decided to give him a formal, blog-worthy introduction!

Chef Nate at Easter Brunch
Hailing from Hibbing, Chef Nate could quite possibly be to Cork's, what Bob Dylan is to folk music. (Exciting, right?)

Chef Nate received his culinary training at Le Cordon Bleu, where he met his fiancée, Nicole. Nate graduated in 2005, and went on to work at The Naniboujou Lodge and Restaurant in beautiful Grand Marais and most recently the 8th Street Grill in Minneapolis.

In his spare time, Chef Nate enjoys spending time with Nicole and their two young children, enjoying great food as a family!

Stop in and see what Chef Nate is bringing to the table (literally) at Cork's. Feel free to say hi to him at Mother's Day Brunch on Sunday as well!