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
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
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
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
sliced apples, roasted butternut squash, arugula, red quinoa, pecans, apple dressing, topped with feta cheese
pancetta, red onions, pistachios, shaved fennel, roasted beets, honey white balsamic & goat cheese dressing
romaine lettuce, kale, focaccia croutons,
roasted cherry tomatoes & pecorino
spring mix, red onions, red peppers,
pine nuts & citrus vinaigrette
baby arugula, pancetta, candied walnuts, extra virgin olive oil, with goat cheese crumbles & honey balsamic drizzle
shaved brussels sprouts, plum tomato, olives, roasted corn, cucumbers, walnuts & feta with cucumber vinaigrette
three mozzarella, risotto balls topped with crushed tomatoes & provolone cheese
pancetta, shallots, with sherry vinegar
vincotto, extra virgin olive oil, fresh herbs
cannellini beans, red peppers, green kale, olive oil
SUBSTITUTE CHICKEN MEATBALLS | + $1
crushed tomatoes with parmesan
burrata, parmesan, vodka sauce
sautéed jumbo scallops & maitake mushrooms over
creamy risotto, topped with truffle oil
shaved carrots, zucchini, fresh aromatic herbs,
crushed tomatoes, pecorino
buffalo sauce, blue cheese & celery
fingerling potatoes, salsa verde
olive oil, fresh rosemary, sea salt
pork & beef Bolognese sauce topped with grated pecorino cheese
crab, ricotta & cilantro filled, creamy white crab sauce with red bell peppers & red onion
creamy cherry tomato sauce, parmesan
pappardelle with basil, pork sauce & burrata cheese
vodka sauce, parmesan
maple wood smoked bacon, dice shallots, chopped garlic, egg yolk, cream, parmesan & scallions
mozzarella, gorgonzola dolce, caramelized pears, fresh thyme, prosciutto di parma, drizzled with honey white balsamic
pistachio pesto, mozzarella, parmesan,
arugula, pistachio dust
bacon, salsiccia, soppressata,
crushed tomatoes & mozzarella
red wine salami, crushed tomatoes, mozzarella,
red onions, chili flakes & parmesan
crushed tomatoes, mozzarella,
ricotta meatballs, basil &provolone
bianca sauce, cremini, shiitake & oyster mushrooms,
caramelized onion
crushed tomatoes, mozzarella, & basil
burrata, sautéed spinach, garlic, caramelized cipollini onions, balsamic reduction
BABY JESUS 6.5
France | sweet, dry sausage
Italy | red wine aged salami
Italy | pork shoulder cut, salted &
hand-rubbed with spice
Italy | dry heat baked ham with
Mediterranean herbs
Italy | cured pork, aged 10-12 months
Spain | cow & goat milk, blue veined –
bold and sharp, with a little spice & hint of smoke
Netherlands | cow’s milk, semi-soft –
deep, tangy, nutty with caramel notes
Wisconsin | cow’s milk soaked in fine merlot –
rich, creamy, berry & plum notes
Arcata, California | goat’s milk, semi-soft –
creamy, citrusy, herbaceous, tangy; edible ash rind
Italy | sheep’s milk, semi-soft – infused with savory rosemary; herbal sweet cream flavor
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
Champagne, France | Crisp, full of apple & honey notes;
Richness & softness fills the finish with a clean aftertaste
Treviso, Italy | Wild berries, with notes of lilac & wild rose
compliment the subtle & sweet taste
Valencia, Spain | Sweet & refreshingly effervescent with
notes of mandarin peel, orange blossom & honeysuckle
Veneto, Italy | Aromas of ripe golden apples
& honeysuckle; dry, fresh, fruit-driven with
citrus & stone-fruit flavorsColumbia Valley, Washington | Orange peel, dried apricot & ripe pineapple; sweet & tart with a slightly minty finish
Sicily, Italy | Fruity & crisp, aromas of lemon, white peach,
& pear; refreshing and rounded fruit style
Marlborough, New Zealand | Crisp lemon-lime,
fresh & zingy, with a full finishNapa Valley, California | White peach, tropical fruit, lemon rind & lemon grass with orange blossom notes
Colchagua Valley, Chile | Aromas of orange blossom,
peach, custard apple & apricot; full-bodied & balanced
Russian River Valley, California | Passionfruit, herbs
& lemongrass aromas with pear & pineapple flavors,
hints of nutmeg & vanillaCalifornia | Cherries, dried figs, cocoa, hints of cinnamon
& white pepper; aged in French & Hungarian oak
Willamette Valley, Oregon| Elegant array of spicy raspberry, blueberry, anise & fine-grained,
earth-laced tanninsCalifornia | Deep cherry red. Sweet red fruit, cherry, blueberry, vanilla, and roasted nuts
Tuscany, Italy | Berry, raspberry & floral aromas
with medium body & a silky texture
Emilia-Romagna, Italy | Dry red, filled with ripe plums, balanced by light tannins & offers a slightly crisp finish
Columbia Valley, Washington | Notes of leather, black licorice, & roasted oak; flavors of bright red fruits, smoke & chocolate
California | Aromas of black cherries & blueberries while the palate is full of raspberries & bing cherries; rich yet soft
Rhone Valley, France | Red fruit fragrance with blackcurrant & a hint of spices; 70% Grenache,
25% Syrah, 5% MouvedrePiedmont, Italy | Intoxicating black spice & tangy red cherry; elegant, layered & complex
Mendoza, Argentina | Red fruits & herbs; soft, velvety,
fresh & well balanced
Rattlesnake Hills, Washington | Structured tannins compliment mellow black & red fruits with strong notes of cedar & cocoa
Cariñena, Spain | Red cherries, strawberries
& mature plums with hints of sweet spice such
as cinnamon & vanillaPaso Robles, California | Layers of black cherry, dried fruit & cigar box; closing notes of spicy fruit & chocolate
Sonoma, California | Ripe blackberry & plum combines with toasty oak, pepper & a hint of vanilla; long earthy finish
Amador County, California | Aromas of spicy clove & fruit with hints of vanilla; abundance of plums & blackberries
Piedmont, Italy | Floral tones of wild rose, fresh berries
& crushed mineral; full-bodied layers of blueberry,
licorice & earthAppleton 12 year rum, Dry Curaçao, Angostura Bitters, house Grenadine, simple syrup, lime, splashed with club soda, garnished with orange, cherry & mint sprig
Rittenhouse Rye, maple, orange bitters, mandarin orange, brandy cherries
Bonded bourbon, Lairds Apple Brandy, Carpano Antica,
Disaronno, Angostura, sea salt, expressed lemon
Bulleit Bourbon, lemon, passion fruit,
house Grenadine, egg white, cinnamon
Bourbon, California Black Mission Fig, Dolin Rouge,
mole bitters, garnish with a Luxardo Cherry
Maplewood & smoked cinnamon glass, Apple Brandy, Cognac, Fuji apple, aromatic bitter
Gin, blueberry lavender reduction, St. Germain, Prosecco,
lemon honey, rose petal water
Vodka, pomegranate liquor, muddled grapefruit, rosemary, grapefruit San Pellegrino, sea salt rim
Blanco Tequila, Mezcal, pineapple & ginger shrub, Chartreuse, pressed lime, ginger beer foam
Tequila, St. Germain, rosemary, lime, jalapenos,
topped with Prosecco
Tequila, lime, grapefruit juice, topped with
San Pellegrino grapefruit, garnished with lime wheel
& kosher salt rimWYNDRIDGE CIDER 5
SEASONAL BEER market price
EVER GRAIN JOOSE JUICY 16oz |9
DESCHUTES BLACK BUTTE PORTER 5
TROEGS PERPETUAL IPA 6
NEW TRAIL BROKEN HEELS 16oz | 10
FRANZISKANER WHEAT BEER 6
PERONI 5
FAT HEAD HEAD HUNTER 6
YUENGLING LAGER 4
CORONA 5
MILLER LITE 4
Brunch
Now serving
East and West shore
Served every Saturday & Sunday from 11am to 3pm
FOOD
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 salsaPANCAKES 9
layered with blueberry marmalade
& mascarpone cheeseFRENCH TOAST 10
brioche bread layered with blueberry
marmalade & mascarponeFLORENTINE* 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
BREAKFAST 15
egg, bacon, red onion, jalapeno peppers,
mozzarella cheeseEGG 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 parmesanFUNGHI 15
cremini, shiitake & oyster mushrooms,
caramelized onion & bianca sauce
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
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
BURRATA 8
honey & sea salt
CLASSIC 6
plum tomatoes, crushed garlic, basil, parmesan,
olive oil & balsamic vinegar
APPLE SALAD 10
sliced apples, roasted butternut squash, arugula,
red quinoa, pecans, apple dressing topped
with feta cheesePESTO 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
served with spring mix tossed in lemon vinaigrette
brioche buns, sirloin patties, remoulade sauce, dolce gorgonzola & caramelized cipollini onions
focaccia bread, romaine, roasted cherry tomatoes,
pesto caesar dressing & melted gouda cheese
focaccia bread, prosciutto di parma, soppressata, fresh mozzarella, romaine & sun-dried tomato pesto
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
Cork and Fork
downtown Harrisburg
temporary HOURS OF OPERATION:
Monday - Thursday: 12:00PM – 9:00PM
Friday & Saturday: 12:00PM – 10:00PM
Sunday: 11:00AM – 3:00PM
© Cork and Fork 2018