menu

HAPPY HOUR

MONDAY – SATURDAY 4:30 - 6:30

*$7 SELECT WINES BY THE GLASS & COCKTAILS

$1 OFF ALL BEERS

$9 PIZZA & $2 BOTTLED BEER SELECTION (Changes every week)

FAMILY STYLE

SERVES 4 - 6

  • APPETIZERS

    BRUSCHETTA 22

    Fresh chopped plum tomato, garlic, virgin olive oil, balsamic vinegar and fresh basil

     

    OVEN ROASTED BRUSSELS SPROUTS 34

    Pancetta, shallots and sherry vinegar

     

    MEAT & CHEESE BOARD 65

    Includes one of each meat and cheese. Served with stoneground mustard, apple jam, marinated olives, cornichon pickles and flatbread

     

    VEAL, BEEF & RICOTTA MEATBALLS 38

    Crushed tomatoes and parmesan

     

    BUFFALO CHICKEN MEATBALLS 38

    buffalo sauce, blue cheese, and celery

  • SALADS

    ADD CHICKEN TO ANY OF THE BELOW SALADS 14

     

    PESTO CAESAR SALAD 30

    Romaine lettuce, focaccia croutons, parmesan cheese and Pesto Caesar dressing

     

    HOUSE SALAD 24

    Romaine, tomatoes, croutons and parmesan cheese

  • PASTAS

    EACH COMES PAN STYLE

     

    RIGATONI 42

    Veal, beef and ricotta meatballs with crushed tomato sauce and parmesan

     

    GNOCCHI  39

    creamy cherry tomato sauce & parmesan

     

    SHRIMP FETTUCCINE 50

    Crushed tomatoes, basil and parmesan

     

    BAKED ZITI 39

    ziti pasta, crushed plum tomatoes, mozzarella and parmesan cheese

FOOD

  • SALADS

    APPLE SALAD | $10

    sliced apples, roasted butternut squash, arugula, red quinoa, pecans, apple dressing, topped with feta cheese

     

    ARUGULA BEET SALAD | $11

    pancetta, red onions, pistachios, shaved fennel, roasted beets, honey white balsamic & goat cheese dressing

     

    PESTO CAESAR | $10

    romaine lettuce, kale, focaccia croutons,

    roasted cherry tomatoes & pecorino

     

    AVOCADO | $11

    spring mix, red onions, red peppers,

    pine nuts & citrus vinaigrette

     

    ACORN SQUASH | $12

    baby arugula, pancetta, candied walnuts, extra virgin olive oil, with goat cheese crumbles & honey balsamic drizzle

     

    GREEK BRUSSELS | $10

    shaved brussels sprouts, plum tomato, olives, roasted corn, cucumbers, walnuts & feta with cucumber vinaigrette

     

     

  • SMALL PLATES

    ARANCINI | $10

    three mozzarella, risotto balls topped with crushed tomatoes & provolone cheese

     

    OVEN ROASTED BRUSSELS SPROUTS | $9

    pancetta, shallots, with sherry vinegar

     

    WHISKED SHEEP’S MILK RICOTTA | $10

    vincotto, extra virgin olive oil, fresh herbs

     

    GRILLED SPANISH CHORIZO | $12

    cannellini beans, red peppers, green kale, olive oil

     

    VEAL, BEEF & RICOTTA MEATBALLS | $10

    SUBSTITUTE CHICKEN MEATBALLS  | + $1

    crushed tomatoes with parmesan

     

    EGGPLANT PARMESAN | $9

    burrata, parmesan, vodka sauce

     

    SCALLOPS RISOTTO | $15

    sautéed jumbo scallops & maitake mushrooms over

    creamy risotto, topped with truffle oil

     

    SPAGHETTI SQUASH | $11

    shaved carrots, zucchini, fresh aromatic herbs,

    crushed tomatoes, pecorino

     

    BUFFALO CHICKEN MEATBALLS | $10

    buffalo sauce, blue cheese & celery

     

    SAUTÉED OCTOPUS | $10

    fingerling potatoes, salsa verde

     

    ROSEMARY FLATBREAD | $5

    olive oil, fresh rosemary, sea salt

     

    SOUP OF THE DAY | $5

     

     

    Bruschetta

     

    BURRATA | $9

    crostini topped with burrata cheese, caramelized apples,

    butternut squash, honey, pecans, white balsamic

     

    CLASSIC | $6

    crostini topped with diced plum tomatoes, parmesan, crushed garlic, basil, olive oil, balsamic vinegar

     

  • PASTAS

    SPAGHETTI BOLOGNESE | $13

    pork & beef Bolognese sauce topped with grated pecorino cheese

     

    CRAB RAVIOLI | $13

    crab, ricotta & cilantro filled, creamy white crab sauce with red bell peppers & red onion

     

    GNOCCHI | $10

    creamy cherry tomato sauce, parmesan

     

        PAPPARDELLE | 13

    pappardelle with basil, pork sauce & burrata cheese

     

    ZITI WITH SALMON | 13

    vodka sauce, parmesan

     

     FETTUCCINI CARBONATTA | 12

    maple wood smoked bacon, dice shallots, chopped garlic, egg yolk, cream, parmesan & scallions

  • PIZZAS

    PEAR PIZZA | $16

    mozzarella, gorgonzola dolce, caramelized pears, fresh thyme, prosciutto di parma, drizzled with honey white balsamic

     

    PISTACHIO |$15

    pistachio pesto, mozzarella, parmesan,

    arugula, pistachio dust

     

    CARNE AMORE | $16

    bacon, salsiccia, soppressata,

    crushed tomatoes & mozzarella

     

    SOPPRESSATA | $15

    red wine salami, crushed tomatoes, mozzarella,

    red onions, chili flakes & parmesan

     

    POLPETTA | $16

    crushed tomatoes, mozzarella,

    ricotta meatballs, basil &provolone

     

    FUNGHI | $15

    bianca sauce, cremini, shiitake & oyster mushrooms,

    caramelized onion

     

    MARGHERITA | $13

    crushed tomatoes, mozzarella, & basil

     

    BURRATA PIZZA | $16

    burrata, sautéed spinach, garlic, caramelized cipollini onions, balsamic reduction

  • MEAT & CHEESES

    BABY JESUS 6.5

    France | sweet, dry sausage

     

    SOPPRESSATA | $6.5

    Italy | red wine aged salami

     

    HOT COPPA | $6.5

    Italy | pork shoulder cut, salted &

    hand-rubbed with spice

     

    PROSCIUTTO COTTO | $6.5

    Italy | dry heat baked ham with

    Mediterranean herbs

     

    PROSCIUTTO DI PARMA | $6.5

    Italy | cured pork, aged 10-12 months

     

     

     

    VALDEON | $6.5

    Spain | cow & goat milk, blue veined –

    bold and sharp, with a little spice & hint of smoke

     

    GOUDA | $6.5

    Netherlands | cow’s milk, semi-soft –

    deep, tangy, nutty with caramel notes

     

    MERLOT BELLAVITANO | $6.5

    Wisconsin | cow’s milk soaked in fine merlot –

    rich, creamy, berry & plum notes

     

    HUMBOLDT FOG | $6.5

    Arcata, California | goat’s milk, semi-soft –

    creamy, citrusy, herbaceous, tangy; edible ash rind

     

    ROSEMARY BRIGANTE | $6.5

    Italy | sheep’s milk, semi-soft – infused with savory rosemary; herbal sweet cream flavor

  • Sandwiches

    11am to 3pm daily

    served with spring mix tossed in lemon vinaigrette

     

    BEEF SLIDERS | $14

    brioche buns, sirloin steak patties, remoulade sauce,

    dolce gorgonzola & caramelized cipollini onions

     

    GRILLED CHICKEN | $12

    focaccia bread, romaine, roasted cherry tomatoes,

    pesto Caesar dressing & melted Gouda cheese

     

    THE TUSCAN | $12

    focaccia bread, prosciutto di parma, soppressata,

    fresh mozzarella, romaine & sun-dried tomato pesto

  • DESSERTS

    NUTELLA PIZZA 11

    oven baked with Nutella, marshmallows and powdered sugar

     

    AFFOGATO 7

    LA Colombe espresso over vanilla bean ice cream

     

    TIRAMISU 7

    handcrafted recipe with apricot brandy and La Colombe espresso

     

    Chocolate Ganache Cheesecake 7

    New York style cheesecake topped with a layer of ganache, sits on a chocolate sponge cake base

     

    DOW’S 10 YEAR TAWNY PORT 13

     

    TERRA D’ORO PORT 9

DRINKS

  • WHITE WINES

    IMPERIAL BRUT CHAMPAGNE | MOET & CHANDON | 95

    Champagne, France | Crisp, full of apple & honey notes;

    Richness & softness fills the finish with a clean aftertaste

     

    SPARKLING ROSÉ | LUCA PARETTE 11 | 44

    Treviso, Italy | Wild berries, with notes of lilac & wild rose

    compliment the subtle & sweet taste

     

    ROSÉ | FLEURS DE PRAIRIE  10 | 40

    Provence, France | Flavors of strawberry, rose petals & herbs with bright, refreshing acidity

     

    MOSCATO | PIQUITOS 9 | 36

    Valencia, Spain | Sweet & refreshingly effervescent with

    notes of mandarin peel, orange blossom & honeysuckle

     

    PROSECCO DOC | VILLA SANDI 9 | 36

    Veneto, Italy | Aromas of ripe golden apples
    & honeysuckle; dry, fresh, fruit-driven with
    citrus & stone-fruit flavors

     

    RIESLING | WASHINGTON HILLS 8 | 32

    Columbia Valley, Washington | Orange peel, dried apricot & ripe pineapple; sweet & tart with a slightly minty finish

     

    PINOT GRIGIO | VILLA POZZI 9 | 36

    Sicily, Italy | Fruity & crisp, aromas of lemon, white peach,

    & pear; refreshing and rounded fruit style

     

    SAUVIGNON BLANC | ARONA 9 | 36

    Marlborough, New Zealand | Crisp lemon-lime,
    fresh & zingy, with a full finish

     

    SAUVIGNON BLANC | NAPA CELLARS 11 | 44

    Napa Valley, California | White peach, tropical fruit, lemon rind & lemon grass with orange blossom notes

     

    VIOGNIER | CONO SUR 9 | 36

    Colchagua Valley, Chile | Aromas of orange blossom,

    peach, custard apple & apricot; full-bodied & balanced

     

    CHARDONNAY | FOLIE A DEUX  9 | 36

    Russian River Valley, California | Passionfruit, herbs
    & lemongrass aromas with pear & pineapple flavors,
    hints of nutmeg & vanilla

  • RED WINES

    PINOT NOIR | SHOOTING STAR 9 |36

    California | Cherries, dried figs, cocoa, hints of cinnamon

    & white pepper; aged in French & Hungarian oak

     

    PINOT NOIR | SIDURI 12 | 48

    Willamette Valley, Oregon| Elegant array of spicy raspberry, blueberry, anise & fine-grained,
     earth-laced tannins

     

    CABERNET SAUVIGNON | ROBERT MONDAVI  $10 | 40

    California | Deep cherry red. Sweet red fruit, cherry, blueberry, vanilla, and roasted nuts

     

    CHIANTI RISERVA DOCG | ALTEO  10 | 40

    Tuscany, Italy | Berry, raspberry & floral aromas

    with medium body & a silky texture

     

    SANGIOVESE | ALVERDI 8 | 32

    Emilia-Romagna, Italy | Dry red, filled with ripe plums, balanced by light tannins & offers a slightly crisp finish

     

    MERITAGE | SPOKEN BARREL | 42

    Columbia Valley, Washington | Notes of leather, black licorice, & roasted oak; flavors of bright red fruits, smoke & chocolate

     

    RED BLEND | MURPHY GOODE 8 | 32

    California | Aromas of black cherries & blueberries while the palate is full of raspberries & bing cherries; rich yet soft

     

    COTES DU RHÔNE | LES DAUPHINS  10 | 40

    Rhone Valley, France | Red fruit fragrance with blackcurrant & a hint of spices; 70% Grenache,
    25% Syrah, 5% Mouvedre

     

    NEBBIOLO | PRODUTTORI DELL BARBARESCO  | 55

    Piedmont, Italy | Intoxicating black spice & tangy red cherry; elegant, layered & complex

     

    MALBEC | DOÑA PAULA  9 | 36

    Mendoza, Argentina | Red fruits & herbs; soft, velvety,

    fresh & well balanced

     

    MERLOT | ROSS FAMILY CELLARS  10 | 40

    Rattlesnake Hills, Washington | Structured tannins compliment mellow black & red fruits with strong notes of cedar & cocoa

     

    TEMPRANILLO | RADIO BOCA  9 | 36

    Cariñena, Spain | Red cherries, strawberries
    & mature plums with hints of sweet spice such
     as cinnamon & vanilla

     

    CABERNET SAUVIGNON | PULL WINES  12 | 48

    Paso Robles, California | Layers of black cherry, dried fruit & cigar box; closing notes of spicy fruit & chocolate

     

    CABERNET SAUVIGNON | PEDRONCELLI  |  54

    Sonoma, California | Ripe blackberry & plum combines with toasty oak, pepper & a hint of vanilla; long earthy finish

     

    ZINFANDEL | TERRA D’ORO  12 | 48

    Amador County, California | Aromas of spicy clove & fruit with hints of vanilla; abundance of plums & blackberries

     

    BARBERA | LA GEMELLA  11 | 44

    Piedmont, Italy | Floral tones of wild rose, fresh berries
    & crushed mineral; full-bodied layers of blueberry,
    licorice & earth

  • COCKTAILS

    BARTENDER’S FEATURED COCKTAIL | market price

     

    PLANTERS PUNCH 12

    Appleton 12 year rum, Dry Curaçao, Angostura Bitters, house Grenadine, simple syrup, lime, splashed with club soda, garnished with orange, cherry & mint sprig

     

    MANDARIN OLD FASHIONED 12

    Rittenhouse Rye, maple, orange bitters, mandarin orange, brandy cherries

     

    KREIZLER'S GLASS 13

    Bonded bourbon, Lairds Apple Brandy, Carpano Antica,

    Disaronno, Angostura, sea salt, expressed lemon

     

    PORT LIGHT 12

    Bulleit Bourbon, lemon, passion fruit,

    house Grenadine, egg white, cinnamon

     

    CORK & FORK MANHATTAN 13

    Bourbon, California Black Mission Fig, Dolin Rouge,

    mole bitters, garnish with a Luxardo Cherry

     

    CORPSE REVIVER #3 | 11

    Maplewood & smoked cinnamon glass, Apple Brandy, Cognac, Fuji apple, aromatic bitters

     

    GUAVA TOM COLLINS  | 11

    Blue Coat American Gin, guava, fresh lemon,
    carbonated water

     

    GIN & JUICE | 11

    Gin, blueberry lavender reduction, St. Germain, Prosecco,

    lemon honey, rose petal water

     

    CORAL CRUSH | 10

    Vodka, pomegranate liquor, muddled grapefruit, rosemary, grapefruit San Pellegrino, sea salt rim

     

    MEZCAL MULE | 12

    Blanco Tequila, Mezcal, pineapple & ginger shrub, Chartreuse, pressed lime, ginger beer foam

     

    FRESCA ROSAMARIA | 10

    Tequila, St. Germain, rosemary, lime, jalapenos,

    topped with Prosecco

     

    PALOMA | 11

    Tequila, lime, grapefruit juice, topped with

    San Pellegrino grapefruit, garnished with lime wheel
    & kosher salt rim

     

    SEASONAL SANGRIA | 9

  • BOTTLED BEERS

    CORONA 5

     

    STELLA ARTOIS 6

     

    YUENGLING LAGER 4

     

    MILLER LITE 4

     

    BLUE MOON 5

     

    TROEGS PERPETUAL IPA 6

     

    NEW BELGIUM FAT TIRE 6

     

    BALLAST POINT GRAPEFRUIT SCULPIN 7

     

    EVER GRAIN JOOSE JUICY 16oz |9

     

    PERONI 5

     

    WYNDRIDGE CIDER 5

     

    SEASONAL BEER MKT

 

Brunch

Now serving
East and West shore

Served every Saturday & Sunday from 11am to 3pm

  • WHITE WINES

    IMPERIAL BRUT CHAMPAGNE | MOET & CHANDON | 95

    Champagne, France | Crisp, full of apple & honey notes;

    Richness & softness fills the finish with a clean aftertaste

     

    SPARKLING ROSÉ | LUCA PARETTE 11 | 44

    Treviso, Italy | Wild berries, with notes of lilac & wild rose

    compliment the subtle & sweet taste

     

    ROSÉ | FLEURS DE PRAIRIE  10 | 40

    Provence, France | Flavors of strawberry, rose petals & herbs with bright, refreshing acidity

     

    MOSCATO | PIQUITOS 9 | 36

    Valencia, Spain | Sweet & refreshingly effervescent with

    notes of mandarin peel, orange blossom & honeysuckle

     

    PROSECCO DOC | VILLA SANDI 9 | 36

    Veneto, Italy | Aromas of ripe golden apples
    & honeysuckle; dry, fresh, fruit-driven with
    citrus & stone-fruit flavors

     

    RIESLING | WASHINGTON HILLS 8 | 32

    Columbia Valley, Washington | Orange peel, dried apricot & ripe pineapple; sweet & tart with a slightly minty finish

     

    PINOT GRIGIO | VILLA POZZI 9 | 36

    Sicily, Italy | Fruity & crisp, aromas of lemon, white peach,

    & pear; refreshing and rounded fruit style

     

    SAUVIGNON BLANC | ARONA 9 | 36

    Marlborough, New Zealand | Crisp lemon-lime,
    fresh & zingy, with a full finish

     

    SAUVIGNON BLANC | NAPA CELLARS 11 | 44

    Napa Valley, California | White peach, tropical fruit, lemon rind & lemon grass with orange blossom notes

     

    VIOGNIER | CONO SUR 9 | 36

    Colchagua Valley, Chile | Aromas of orange blossom,

    peach, custard apple & apricot; full-bodied & balanced

     

    CHARDONNAY | FOLIE A DEUX  9 | 36

    Russian River Valley, California | Passionfruit, herbs
    & lemongrass aromas with pear & pineapple flavors,
    hints of nutmeg & vanilla

  • RED WINES

    PINOT NOIR | SHOOTING STAR 9 |36

    California | Cherries, dried figs, cocoa, hints of cinnamon

    & white pepper; aged in French & Hungarian oak

     

    PINOT NOIR | SIDURI 12 | 48

    Willamette Valley, Oregon| Elegant array of spicy raspberry, blueberry, anise & fine-grained,
     earth-laced tannins

     

    PINOT NOIR | ETUDE  | 53

    Carneros, California | The core of red fruit is
    made complex with layers of sassafras,
    sandalwood & baking spice

     

    CHIANTI RISERVA DOCG | ALTEO  10 | 40

    Tuscany, Italy | Berry, raspberry & floral aromas

    with medium body & a silky texture

     

    SANGIOVESE | ALVERDI 8 | 32

    Emilia-Romagna, Italy | Dry red, filled with ripe plums, balanced by light tannins & offers a slightly crisp finish

     

    MERITAGE | SPOKEN BARREL | 42

    Columbia Valley, Washington | Notes of leather, black licorice, & roasted oak; flavors of bright red fruits, smoke & chocolate

     

    RED BLEND | MURPHY GOODE 8 | 32

    California | Aromas of black cherries & blueberries while the palate is full of raspberries & bing cherries; rich yet soft

     

    COTES DU RHÔNE | LES DAUPHINS  10 | 40

    Rhone Valley, France | Red fruit fragrance with blackcurrant & a hint of spices; 70% Grenache,
    25% Syrah, 5% Mouvedre

     

    NEBBIOLO | PRODUTTORI DELL BARBARESCO  | 55

    Piedmont, Italy | Intoxicating black spice & tangy red cherry; elegant, layered & complex

     

    MALBEC | DOÑA PAULA  9 | 36

    Mendoza, Argentina | Red fruits & herbs; soft, velvety,

    fresh & well balanced

     

    MERLOT | ROSS FAMILY CELLARS  10 | 40

    Rattlesnake Hills, Washington | Structured tannins compliment mellow black & red fruits with strong notes of cedar & cocoa

     

    TEMPRANILLO | RADIO BOCA  9 | 36

    Cariñena, Spain | Red cherries, strawberries
    & mature plums with hints of sweet spice such
     as cinnamon & vanilla

     

    CABERNET SAUVIGNON | TOM GORE  10 | 40

    California | Aromas of currant & plum, hints of mocha & coffee on the palate; fruit forward with medium body

     

    CABERNET SAUVIGNON | PULL WINES  12 | 48

    Paso Robles, California | Layers of black cherry, dried fruit & cigar box; closing notes of spicy fruit & chocolate

     

    CABERNET SAUVIGNON | PEDRONCELLI  |  54

    Sonoma, California | Ripe blackberry & plum combines with toasty oak, pepper & a hint of vanilla; long earthy finish

     

    ZINFANDEL | TERRA D’ORO  12 | 48

    Amador County, California | Aromas of spicy clove & fruit with hints of vanilla; abundance of plums & blackberries

     

    BARBERA | LA GEMELLA  11 | 44

    Piedmont, Italy | Floral tones of wild rose, fresh berries
    & crushed mineral; full-bodied layers of blueberry,
    licorice & earth

  • BRUNCH COCKTAILS

    MIMOSA | 6

    Prosecco with orange juice

     

    BLOOD ORANGE MIMOSA | 10

    Sorlano blood orange, fresh squeezed
    orange juice, Prosecco

     

    OSTERIA BLOODY MARY | 8

    House made tomato juice with house-infused
    vegetable vodka

     

    CORAL CRUSH | 10

    Vodka, Pomegranate Liquor, Muddled Grapefruit, Rosemary, Grapefruit San Pellegrino, Sea Salt Rim

     

    FRENCH 76 | 9

    House made tomato juice with house-infused
    vegetable vodka

     

    MEZCAL MULE | 12

    Blanco Tequila, Mezcal, pineapple and ginger shrub, pressed lime, ginger beer foam

     

    FRESCA ROSAMARIA | 10

    tequila, St. Germain, rosemary, lime, jalapenos,
    topped with Prosecco

     

    SIESTA | 10

    Cazadores blanco, Campari, grapefruit, lime juice, agave, angostura bitters

     

    APEROL SPRITZ | 10

    Aperol, soda, prosecco, orange zest

     

    EAST 6th STREET | 11

    Plymouth Gin, blood orange, Fernet,
    pressed lime & grapefruit

     

    PLANTERS PUNCH | 12

    Appleton 12 year, simple syrup, lime,
    dry curaçao, angostura bitters, house grenadine,
    splashed with club soda garnished with orange,
    cherry & mint sprig

     

    BELLINI MARTINI | 9

    Tito’s vodka, peach puree, peach bitters, lime juice, sugared rim topped with prosecco

     

    PALOMA | 11

    tequila, lime, grapefruit juice, simple syrup topped with San Pellegrino grapefruit, garnished with lime wheel & kosher salt rim

     

    SEASONAL SANGRIA | 9

     

     

  • BOTTLED BEERS

    CORONA | 5

     

    STELLA ARTOIS | 6

     

    YUENGLING LAGER | 4

     

    MILLER LITE | 4

     

    BLUE MOON | 5

     

    TROEGS PERPETUAL IPA | 6

     

    NEW BELGIUM FAT TIRE | 6

     

    BALLAST POINT GRAPEFRUIT SCULPIN 7

     

    EVER GRAIN JOOSE JUICY 16oz |9

     

    PERONI | 5

     

    WYNDRIDGE CIDER | 5

     

    SEASONAL BEER | MKT

  • BEVERAGES

    ESPRESSO DOUBLE  | 3.5

     

    CAPPUCCINO / LATTE | 4.5

     

    COFFEE AMERICANO | 3.5

    coffee by Little Amps Coffee

     

    FRESH ORANGE JUICE | 4

     

    HOT TEA | 3

FOOD

DRINKS

  • FEATURES

    AVOCADO TOAST 14

    sprouted grain bread, burrata & a sunny side up egg

     

    BRUSSELS HASH 12

    roasted red potatoes & Brussels sprouts,
    2 sunny side up eggs, bacon, & red salsa

     

    PANCAKES 9

    layered with blueberry marmalade
    & mascarpone cheese

     

    FRENCH TOAST 10

    brioche bread layered with blueberry
    marmalade & mascarpone

  • FRITTATAS

    FLORENTINE* 12

    spinach, mushrooms & mozzarella

     

    CHORIZO FRITTATA* 13

    roasted red peppers, fresh plum tomatoes, scallions,

    parmesan cheese & mozzarella

     

    ZUCCHINI FRITTATA* 12

    roasted zucchini, caramelized onions, feta cheese,

    mozzarella & scallions

     

    HAM & CHEESE*  13

    hot coppa, spinach & mozzarella*

     

    *DENOTES GLUTEN FREE

  • PIZZAS

    BREAKFAST 15

    egg, bacon, red onion, jalapeno peppers,
    mozzarella cheese

     

    EGG BRUSSELS 16

    Brussels sprouts, bianca sauce, guanciale (pork), 2 eggs, red pepper flakes, parmesan & drizzled with truffle oil

     

    MARGHERITA 13

    crushed tomatoes, mozzarella and basil

     

    SOPPRESSATA 15

    rred wine salami, crushed tomatoes, mozzarella,
    red onions, chili flakes and parmesan

     

    FUNGHI 15

    cremini, shiitake & oyster mushrooms,

    caramelized onion & bianca sauce

     

  • MEAT & CHEESES

    PETIT JESU 6.5

    France | sweet, dry sausage

     

    SOPPRESSATA 6.5

    Italy | red wine aged salami

     

    HOT COPPA 6.5

    Italy | pork shoulder cut which is salted and hand-rubbed with spice

     

    PROSCIUTTO COTTO 6.5

    Italy | dry heat baked ham with

     

    PROSCIUTTO DI PARMA  6.5

    Italy | cured pork, aged 10-12 months

     

     

     

    VALDEON 6.5

    Spain | cow and goat milk, blue veined – bold and sharp, with a little spice and hint of smoke

     

    GOUDA 6.5

    Netherlands / deep, tangy, nutty with caramel notes, semisoft

     

    MERLOT BELLAVITANO 6.5

    Wisconsin / soaked in fine merlot – rich, creamy, berry and plum notes, cow’s milk

     

    HUMBOLDT FOG  6.5

    Arcata, California| goat’s milk, semi-soft, creamy,

    citrusy, herbaceous, tangy, edible ash rind

     

    ROSEMARY BRIGANTE 6.5

    Italy / sheep’s milk, infused with savory rosemary herbal sweet cream flavor, semi soft

  • SMALL PLATES

    OVEN ROASTED BRUSSELS SPROUTS 9

    pancetta, shallots and sherry vinegar*

     

    VEAL, BEEF,  AND RICOTTA MEATBALLS 10

    SUBSTITUTE CHICKEN MEATBALLS + 1

    crushed tomatoes with parmesan

     

    EGGPLANT PARMESAN 9

    burrata, parmesan and vodka sauce

     

    ROSEMARY FLATBREAD 9

    olive oil, fresh rosemary, sea salt

     

    SOUP OF THE DAY 5

     

    *DENOTES GLUTEN FREE

  • BRUSCHETTA

    BURRATA 8

    honey & sea salt

     

    CLASSIC  6

    plum tomatoes, crushed garlic, basil, parmesan,

    olive oil & balsamic vinegar

  • SALADS

    APPLE SALAD 10

    sliced apples, roasted butternut squash, arugula,
    red quinoa, pecans, apple dressing topped
    with feta cheese

     

    PESTO CAESAR 10

    romaine lettuce, kale, focaccia croutons, roasted cherry tomatoes and pecorino

     

    AVOCADO 11

    spring mix, red onions, yellow bell peppers, pine nuts and citrus vinaigrette*

     

    ARUGULA BEET SALAD  11

    pancetta, red onions, pistachios, shaved fennel, roasted beets, honey white balsamic and goat cheese dressing*

     

    GREEK BRUSSELS  10

    shaved brussels sprouts, plum tomatoes,
    olives, roasted corn, cucumbers, walnuts,
    feta with cucumber vinaigrette*

     

    *DENOTES GLUTEN FREE

  • SANDWICHES

    served with spring mix tossed in lemon vinaigrette

     

    BEEF SLIDERS  14

    brioche buns, sirloin patties, remoulade sauce, dolce gorgonzola & caramelized cipollini onions

     

    GRILLED CHICKEN  12

    focaccia bread, romaine, roasted cherry tomatoes,

    pesto caesar dressing & melted gouda cheese

     

    THE TUSCAN  12

    focaccia bread, prosciutto di parma, soppressata, fresh mozzarella, romaine & sun-dried tomato pesto

     

     

  • PASTAS

    CRAB RAVIOLI 13crab, ricotta & cilantro filled, creamy whitecrab sauce with red bell peppers and red onion GNOCCHI  10creamy cherry tomato sauce & parmesan PAPPARDELLE 13pappardelle with basil, pork sauce & burrata cheese BOLOGNESE 13pork & beef Bolognese sauce tossed in spaghetti
    & topped with grated pecorino cheese

Cork and Fork Osteria

camp hill - West Shore

 

HOURS OF OPERATION:

Monday - Thursday: 11:00AM – 10:00PM

Friday & Saturday: 11:00AM – 11:00PM

Brunch: Saturday & Sunday
11:00AM – 3:00PM

Cork and Fork

downtown Harrisburg

 

HOURS OF OPERATION:

Monday - Thursday: 11:00AM – 11:00PM

Friday & Saturday: 11:00AM – 12:00AM

Brunch: Saturday & Sunday
11:00AM – 3:00PM

 

WINTER HOURS (jan. - apr.):

Monday - Thursday: 11:00AM – 10:00PM

Friday & Saturday: 11:00AM – 11:00PM

Cork and Fork Osteria

camp hill - West Shore

 

4434 Carlisle Pike

Camp Hill, Pennsylvania

(717) 317-9366

 

      

Cork and Fork

downtown Harrisburg

 

200 State St

Harrisburg, Pennsylvania

(717) 234-8100

 

      

© Cork and Fork 2018

Cork and Fork Osteria

camp hill - West Shore

 

4434 Carlisle Pike

Camp Hill, Pennsylvania

(717) 317-9366

 

      

Cork and Fork

downtown Harrisburg

 

200 State St

Harrisburg, Pennsylvania

(717) 234-8100

 

      

Cork and Fork Osteria

camp hill - West Shore

 

HOURS OF OPERATION:

Monday - Thursday: 11:00AM – 10:00PM

Friday & Saturday: 11:00AM – 11:00PM

Brunch: Saturday & Sunday
11:00AM – 3:00PM

Cork and Fork

downtown Harrisburg

 

HOURS OF OPERATION:

Monday - Thursday: 11:00AM – 11:00PM

Friday & Saturday: 11:00AM – 12:00AM

Brunch: Saturday & Sunday
11:00AM – 3:00PM

 

WINTER HOURS (jan. - apr.):

Monday - Thursday: 11:00AM – 10:00PM

Friday & Saturday: 11:00AM – 11:00PM