menu

FOOD

  • SALADS

    ROASTED VEGETABLE SALAD 10

    zucchini, red onions, butternut squash and green beans over prosciutto cotto topped with ricotta salata

     

    ARUGULA ROASTED BEET SALAD 10

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

     

    PESTO CAESAR 10

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

     

    AVOCADO 10

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

     

    BUTTERNUT SQUASH 10

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

     

    GREEK BRUSSELS 10

    shaved brussels sprouts, plum tomatoes, niçoise olives, roasted corn, cucumbers, walnuts, feta cheese with cucumber vinaigrette dressing

  • SMALL PLATES

    OVEN ROASTED BRUSSELS SPROUTS 9

    pancetta, shallots and sherry vinegar

     

    WHISKED SHEEPS MILK RICOTTA 10

    vincotto, extra virgin olive oil and fresh herbs

     

    Roasted Cauliflower 8

    breaded cauliflower with red sauce and parmesan

     

    VEAL, BEEF AND RICOTTA MEATBALLS 10

    crushed tomatoes with parmesan

     

    EGGPLANT PARMESAN 9

    burrata, parmesan and vodka sauce

     

    SWEET ITALIAN SAUSAGE OR CHICKEN MEAT BALLS 10

    cannellini beans and kale

     

    SPAGHETTI SQUASH 11

    shaved carrots, zucchini, fresh aromatic herbs, crushed tomatoes, pecorino

     

    BUFFALO CHICKEN MEATBALLS 10

    buffalo sauce, blue cheese, and celery

     

    SAUTEED OCTOPUS 10

    fingerling potatoes and salsa verde

     

    BURRATA 9

    crostini topped with burrata cheese, caramelized cipollini onions, fresh mint and balsamic reduction

     

    CLASSIC  7

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

  • PASTAS

    GNOCCHI 10

    creamy cherry tomato sauce and parmesan

     

    PAPPARDELLE 12

    shredded pork, San Marzano tomatoes with pancetta and shaved provolone

     

    Ziti with salmon 14

    Vodka sauce and parmesan

     

    FETTUCCINE PESTO 11

    basil pesto, crispy prosciutto, and burrata

     

    CRAB RAVIOLI 13

    crab, ricotta & cilantro filled, creamy white

    crab sauce with red bell peppers and red onion

     

    RIGATONI 12

    extra fennel sausage, broccoli rabe, shaved garlic, white wine and plum tomato sauce

  • PIZZAS

    PISTACHIO 15

    pistachio pesto, mozzarella, parmesan, arugula and pistachio dust

     

    CARNE AMORE 16

    bacon, salsiccia, soppressata, crushed tomatoes, and mozzarella

     

    SOPPRESSATA 15

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

     

    POLPETTA 16

    crushed tomatoes, mozzarella, ricotta meatballs, basil and provolone

     

    FUNGHI 15

    cremini, shiitake, & oyster mushrooms, caramelized onion, mozzarella and bianca sauce

     

    MARGHERITA 13

    crushed tomatoes, mozzarella and basil

     

    FIG 16

    black mission figs, arugula, olive oil,

    black fig vinegar, prosciutto, and bianca sauce

     

    ASPARAGUS 16

    shaved asparagus, guanciale, farm fresh egg,

    truffle oil and bianca sauce

  • 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 which is salted and 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 and goat milk, blue veined – bold and sharp, with a little spice and hint of smoke

     

    GOUDA 6.5

    Netherlands | traditional semisoft cheese

     

    MERLOT BELLAVITANO 6.5

    Wisconsin | rich, creamy, berry plum, cow’s milk

     

    KUNIK 6.5

    New York | cow and goat cheese, semisoft, sweet and tangy

     

    ROSEMARY BRIGANTE 6.5

    Italy | Sheep’s milk, infused with savory rosemary Herbal, sweet cream flavor, semi soft

     

    ROSEMARY FLATBREAD 5

    olive oil, fried rosemary, sea salt

  • 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 LATE BOTTLED VINTAGE PORT 9

     

    DOW’S 10 YEAR TAWNY PORT 9

DRINKS

  • WHITE WINES

    MOET IMPERIAL | BRUT 95

    Subtly vinous aromas of citrus, nut and bread. Soft and fruity

     

    FLURS DE PRAIRIE | ROSE 9 40

    Provence, France | strawberry, rose petals, and herbs

     

    MOSCATO | PIQUITOS 8 | 32

    Valencia, Spain | sweet and refreshingly effervescent with notes of mandarin peel, orange blossom, and honeysuckle

     

    PROSECCO | NOBILISSIMA  9 | 36

    Veneto, Italy | elegant with hints of wild flowers and scents of apples, pears and peaches

     

    RIESLING | WASHINGTON HILLS 9 | 36

    Columbia Valley, Washington | orange peel, dried apricot, ripe pineapple, sweet and tart with a slightly minty finish

     

    PINOT GRIGIO | VILLA POZZI 9 | 36

    Sicily, Italy | fruity, and crisp, aromas of lemon, white peach, and pear

     

    PINOT GRIS | HILLERSDEN 38

    Marlborough, New Zealand | poached pear, ripe cantaloupe, white peach, and nectarine passionfruit
    and lemon

     

    SAUVIGNON BLANC | ARONA 9 | 36

    Marlborough, New Zealand | crisp lemon-lime, fresh and

     zingy with a full finish

     

    SAUVIGNON BLANC | ELIZABETH SPENCER 40

    Mendocino, California | white peach, apricot, lemon

     blossoms a mineral driven pallet with great
    balancing acidity

     

    CHARDONNAY | CROSS BARN 39

    Sonoma County, California | flavors of apricots, lime chiffon pie and white tea

     

    CHARDONNAY | FOLIE A DEUX    9 | 36

    Russian River Valley, California | passionfruit, fresh cut herbs and lemongrass aromas with lush pear and pineapple flavors and hints of nutmeg and vanilla

     

    FRANCISCAN | EQUILIBRIUM WHITE BLEND 45

    Napa, California | juicy white wine with orange blossoms, passionfruit and lemon

  • RED WINES

    PINOT NOIR | SHOOTING STAR  9 |36

    California | cherries, dried figs and cocoa. hints of cinnamon and white pepper aged in French and Hungarian oak

     

    PINOT NOIR | SIDURI  12 | 48

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

     

    PINOT NOIR | ETUDE 53

    Eugene, Oregon | black cherry, spice and fresh fruit core

     

    CHIANTI | SAN FELICE 10 | 40

    Tuscany, Italy | dark cherry, raspberry, sweet violets, black pepper, and cinnamon spice

     

    SANGIOVESE | DONNA LAURA 9 | 36

    Tuscany, Italy | red berry fruit, balanced acidity and ripe tannins

     

    MERITAGE | SPOKEN BARREL  48

    Napa Valley, California | dark notes of leather, black licorice, and deep roasted oak. flavors of bright red fruits, toasty oak, smoke, chocolate, and citrus rind. ample tannins

     

    COTES DU RHONE | ONDINES 11 | 44

    Rhone Valley, France | Grenache/Syrah blend,

    Bright black berry fruit, cassis, and spice, soft texture

     

    BAROLO | DAMILANO 85

    Piedmont, Italy / tobacco and a hint of leather accessible palate offers juicy wild cherry, raspberry, cake spice and star anise accompanied by velvety tannins

     

    NEBBIOLO | PRODUTTORI DELL BARBARESCO 50

    Piedmont, Italy | intoxicating black spice and tangy red cherry, elegant, layered and complex

     

    MALBEC | DONA PAULA 9 | 36

    Mendoza, Argentina | red fruits and herbs, soft velvety, fresh and well balanced

     

    MALBEC | BEN MARCO 45

    Mendoza, Argentina | berry fruit, plum jam, coffee notes

     

    MERLOT | WATERBROOK 9 | 36

    Columbia Valley, Washington | juicy, medium body with notes of plum toffee, cassis, coffee, and ripe berries

     

    TEMPRANILLO | RADIO BOCA 10 | 40

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

     

    CABERNET | TOM GORE 9 | 36

    Alexander Valley California | flavors of blackberries and dark chocolate

     

    CABERNET | UPPERCUT 11 | 44

    Napa Valley, California | black cherry and blackberry, hints of mocha, anise, tamari and mineral, plus a racy hint of smokiness

     

    CABERNET | HERITAGE 46

    Columbia Valley, California | rich blackberry, black currant flavors – thick, long tannins – brightened by a burst of fruit

     

    ZINFANDEL | SHOOTING STAR   10 | 40

    California | berry and raisin flavors that are layered and delicious, squeezing dark chocolate and mint

  • COCKTAILS

    CORAL CRUSH 9

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

     

    CORK AND FORK MANHATTAN 13

    Woodford Reserve bourbon, California black mission fig reduction, sweet vermouth, Aztec chocolate bitters

     

    CORPSE REVIVER 11

    Maplewood & smoked cinnamon glass, apple brandy, cognac, Fuji apple, house made aromatic bitters

     

    FRESCA ROSAMARIA 10

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

     

    GIN & JUICE 11

    gin, blueberry lavender syrup, elderflower, lemon honey, Villa Sandi, rose petal water

     

    MANDARIN ORANGE OLD FASHIONED 12

    Bulleit Rye Whiskey, maple, orange bitters, mandarin orange, cherries

     

    Southern Fall Mule  11

    Makers Mark, Cranberry Cinnamon Syrup, Pressed Lime, ABC Ginger Beer, rosemary sprig garnish

     

    MEZCAL MULE 12

    Blanco Tequila, Mezcal, Pineapple and Ginger Shrub, Pressed Lime, Ginger Beer

     

    EAST 6TH STREET 11

    Plymouth Gin, Aquavit, Blood orange, Fernet, Pressed Lime and Grapefruit

     

    SEASONAL SANGRIA 9

    Pinot Grigio, Cocchi Americano, Genepy, Dry Curacao, Peach Vodka and Macerated Peaches

     

    Autumn Mai Tai  12

    Jamaican Rum, Overproof Rum, Pumpkin Orgeat, Rhum Agricole, Pressed Lime, garnished with mint and pumpkin spice

     

    Oaxaca Negroni 12

    Mezcal, Aperol, Italian vermouth, Ancho Chili, Mole, grapefruit zest

     

    Avation 10

    Plymouth Gin, Maraschino Liquor, Crème De Violette, Pressed Lemon, garnish with luxardo cherry

  • BOTTLED BEERS

    CORONA 5

     

    STELLA ARTOIS 5

     

    STELLA ARTOIS CIDER 5

     

    YUENGLING LAGER 4

     

    MILLER LITE 4

     

    BLUE MOON 5

     

    TROEGS PERPETUAL IPA 6

     

    NEW BELGIUM FAT TIRE 6

     

    BALLAST POINT GRAPEFRUIT SCULPIN 7

     

    SEASONAL BEER  5

     

    PERONI 5

Brunch

Now serving
East and West shore

Served every Saturday & Sunday from 11am to 3pm

  • BRUNCH COCKTAILS

    BELLINI 6

    prosecco & peach nectar

     

    PROSECCO 6

     

    MIMOSA 6

     

    OSTERIA BLOODY MARY 8

  • BEVERAGES

    FRESH ORANGE JUICE 3.5

     

    ESPRESSO DOUBLE 3.5

     

    CAPPUCCINO / LATTE 4.5

     

    COFFEE AMERICANO 3.5

     

    HOT TEA 3

  • BRUSCHETTA

    BURRATA 8

     honey & sea salt

     

    CLASSIC 6

     plum tomatoes, crushed garlic, basil, olive oil and balsamic vinegar

     

    AVOCADO TOAST 14

    sprouted grain toast, burrata and sunny side up egg

  • SALADS

    ARUGULA BEET SALAD 10

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

     

    PESTO CAESAR 10

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

     

    AVOCADO 10

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

     

    APPLE JALAPENO 10

    baby spinach, shaved fennel, apples, walnuts, golden raisins and apple jalapeno dressing

     

    BUTTERNUT SQUASH 10

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

  • FRITTATAS

    FLORENTINE 12

    spinach, parmesan, mushrooms and mozzarella

     

    CHICKEN SAUSAGE 13

    asparagus, fresh tomato, parmesan and mozzarella

     

    EGG WHITE 14

    tomato, potatoes, spinach,  parmesan, red pepper and parmigiana

     

    HAM & CHEESE 13

    hot coppa, potatoes, parmesan, spinach and mozzarella

  • SWEET TOOTH

    PANCAKES 9

    strawberry and mascarpone

     

    FRENCH TOAST 10

    Italian sweet bread, hazelnuts, almonds, and topped with strawberries

  • SMALL PLATES

    OVEN ROASTED BRUSSELS SPROUTS 9

    pancetta, shallots and sherry vinegar

     

    VEAL, BEEF,  AND RICOTTA MEATBALLS 10

    crushed tomatoes with parmesan

     

    EGGPLANT PARMESAN 9

    burrata, parmesan and vodka sauce

  • MEAT AND 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 which is salted and hand-rubbed with spice

     

    MORTADELLA 6.5

    Italy | made of finely ground heat-cured pork sausage with pistachios

     

    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

     

    KUNIK 6.5

    New York / cow and goat cheese, soft, creamy, sweet and tangy

     

    ROSEMARY BRIGANTE 6.5

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

  • PASTAS

    CRAB RAVIOLI 13crab, ricotta & cilantro filled, creamy whitecrab sauce with red bell peppers and red onion FETTUCCINE PESTO 11basil pesto, crispy prosciutto, and burrata RIGATONI 12extra fennel sausage, broccoli rabe, shaved garlic, white wine and plum tomato sauce SHRIMP SCAMPI 14spaghetti, garlic, shallots, white wine sauce, olive oil

  • PIZZAS

    BREAKFAST 15

    egg, bacon, red onion, sliced jalapeños, parmesan and mozzarella cheese

     

    ASPARAGUS 16

    shaved asparagus, guanciale, farm fresh egg,

    truffle oil and bianca sauce

     

    MARGHREITA 13

    crushed tomatoes, mozzarella and basil

     

    SOPPRESSATA 15

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

     

    FUNGHI 15

    cremini, shiitake & oyster mushrooms, caramelized onion, and bianca sauce

  • SANDWICHES

    served on house made focaccia with spring mix tossed in lemon vinaigrette

     

    PORK BELLY  12

    grilled pork belly, broccoli rabe, provolone cheese, apple jam, cipollini onion

     

    GRILLED CHICKEN 12

    Romaine, roasted cherry tomatoes, pesto Caesar dressing and melted Gouda cheese

     

    THE TUSCAN 12

    Prosciutto di parma, soppressata, fresh mozzarella, romaine and sun-dried tomato pesto

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 (Nov. - Mar.):

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 (Nov. - Mar.):

Monday - Thursday: 11:00AM – 10:00PM

Friday & Saturday: 11:00AM – 11:00PM