menu

FOOD

  • SALADS

    ROASTED SALAD 11

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

     

    GOLDEN BEET 10

    golden beets, Tuscan kale, pistachio pesto, golden raisins, pancetta tossed with goat cheese dressing & honey white balsamic

     

    PESTO CAESAR 10

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

     

    AVOCADO 10

    spring mix avocado, red onions, red peppers, pine nuts and citrus vinaigrette

     

    BUTTERNUT SQUASH SALAD 10

    baked butternut squash, burrata cheese, caramelized pears, frisée lettuce, honey balsamic reduction

     

    GREEK BRUSSELS 10

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

  • SMALL PLATES

    ARANCINI 10

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

     

    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 & RICOTTA MEATBALLS  10

    SUBSTITUTE CHICKEN MEATBALLS + 1

    crushed tomatoes with parmesan

     

    EGGPLANT PARMESAN 9

    burrata, parmesan and vodka sauce

     

    SCALLOPS RISOTTO 15

    sautéed jumbo scallops, maitake mushrooms over creamy risotto

     

    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 apples & butternut squash, honey white balsamic pecans

     

  • PASTAS

    GNOCCHI 10

    creamy cherry tomato sauce and parmesan

     

    PAPPARDELLE 13

    pappardelle with basil, pork sauce & burrata cheese

     

    Ziti with salmon 14

    Vodka sauce and parmesan

     

    FETTUCCINI CARBONATTA 12

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

     

    CRAB RAVIOLI 13

    crab, ricotta & cilantro filled, creamy white

    crab sauce with red bell peppers and red onion

     

    CACIO E PEPE WITH TRUFFLE 11

    spaghetti black pepper, pecorino romano & truffle oil

  • 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

     

    DE LA NONNA PIZZA 16

    bianca sauce, confit potatoes, fennel sausage, red onions & an egg

     

    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 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 10 YEAR TAWNY PORT 13

     

    TERRA D’ORO PORT 9

DRINKS

  • WHITE WINES

    MOET IMPERIAL | BRUT 95

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

     

    FLEURS DE PRAIRIE | ROSÉ   11 | 44

    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 D.O.C. | VILLA SANDI  9 | 36

    Veneto, Italy | dry, fresh and fruit driven with citrus and stone fruits

     

    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

     

    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

     

    VIOGNIER | CONO SUR   9 | 36

    Colchagua Valley, Chile | aromas of orange blossom, white peaches, custard apple & apricot. palate is smooth, full-bodied and very balanced

     

  • 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 DOCG | RENZO MASI   10 | 40

    Tuscany, Italy | berry, raspberry and floral aromas with medium body and a silky texture

     

    SANGIOVESE | ALVERDI   8 | 32

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

     

    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 | GIOVANNI ROSSO DOCG 90

    Piedmont, Italy complex aromas of violet and roses with tinges of raspberry and cherry. An easy-to-drink style of Barolo with fine structure and elegant 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 | HESS SELECT   45

    Mendoza, Argentina |flavors of cherries, red delicious apples and crabapple are accented with cassis, nutmeg and allspice

     

    MERLOT | KENWOOD  10 | 40

    Sonoma, California| ripe cherry, coriander, allspice and raspberry aromas with a velvety texture, smooth tannins and a long finish

     

    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   10 | 40

    Central Coast, California | aromas of currant and plum and hints of mocha and coffee on the palate. fruit forward with medium body

     

    CABERNET | PASO CREEK  11 | 44

    Paso Robles, California | layers of black cherry, dried fruit and cigar box. closing notes of spicy fruit and chocolate

     

    CABERNET SAUVIGNON | ARROWOOD   60

    Sonoma, California | roasted coffee and allspice appear on the palate, along with supple tannin and a weighty texture

     

    ZINFANDEL | TERRA D’ORO   12 | 48

    Amador County, California | aromas of rich, spicy clove and generous fruit with hints of vanilla. abundance of plums and juicy blackberries. round mouthfeel of well-integrated tannins

     

    RED BLEND MURPHY GOODE 8

    California aromas of black cherries and blueberries while the first taste mixes things up with raspberries and Bing Cherries. The mouth feel is rich yet soft

     

  • COCKTAILS

    CORAL CRUSH

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

     

    CORK AND FORK MANHATTAN

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

     

    CORPSE REVIVER

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

     

    FRESCA ROSAMARIA

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

     

    GIN & JUICE

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

     

    MANDARIN ORANGE OLD FASHIONED

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

     

    UNITE THE THIRTY-TWO

    Irish Whiskey, Chamomile infused bonded Rye, Amaro Meletti, Pressed Lemon

     

    MEZCAL MULE

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

     

    WEST BANK MARTINI

    Bombay sapphire, Sauvignon Blanc, Saint Germain

     

    SEASONAL SANGRIA

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

     

    DEATH BY COFFEE

    Fat Washed Woodford Reserve, Coco Nib Infused Campari, Espresso Infused Carpano Antica Vermouth

     

    SOUTH SIDE

    3 aged rums house blend, Amaro Vigo, Chai, Cinnamon, lime, mineral water

     

  • BOTTLED BEERS

    CORONA

     

    STELLA ARTOIS

     

    STELLA ARTOIS CIDER

     

    YUENGLING LAGER

     

    MILLER LITE

     

    BLUE MOON

     

    TROEGS PERPETUAL IPA

     

    NEW BELGIUM FAT TIRE

     

    BALLAST POINT GRAPEFRUIT SCULPIN

     

    SEASONAL BEER

     

    PERONI

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

    GOLDEN BEET 10

    golden beets, Tuscan kale, pistachio pesto, golden raisins, pancetta tossed with goat cheese dressing & honey white balsamic

     

    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

     

    CAPRESE  10

    heirloom tomatoes, buffalo mozzarella, fresh mint & basil, mint oil, drizzled with honey balsamic

     

    GREEK BRUSSELS  10

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

  • FRITTATAS

    FLORENTINE 12

    spinach, parmesan, mushrooms and mozzarella

     

    CHICKEN SAUSAGE 13

    asparagus, fresh tomato, parmesan and mozzarella

     

    EGG WHITE 14

    roasted cherry tomatoes, roasted red pepper, mozzarella & parmesan

     

    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

    SUBSTITUTE CHICKEN MEATBALLS + 1

    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 GNOCCHI  10creamy cherry tomato sauce & parmesan PAPPARDELLE 13pappardelle with basil, pork sauce & burrata cheese SHRIMP SCAMPI 14spaghetti, garlic, shallots, white wine sauce, olive oil

  • PIZZAS

    BREAKFAST 15

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

     

    DE LA NONNA PIZZA  16

    bianca sauce, confit potatoes, fennel sausage, red onions & an egg

     

    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

     

    3 BEEF SLIDERS 14

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

    (remoulade sauce- mayo, garlic, fresh herbs and spices)

     

    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 (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