Cork’s menu turns to fall flavors

Cork, the fine-dining restaurant in south Chandler, changes its menu with the season, and the fall menu has just been launched.

Chef Brian Peterson‘s autumn-tinged entrees include:

• Slow-roasted pork belly with a celery root-apple puree & cider-braised vegetables ($23)
• Organic lamb chop with gnocchi & wild mushrooms ($25, pictured)
• Baby beet trio (borscht, pickled & roasted) with cured salmon, horseradish crème fraîche & chilled duck breast ($14)
• Braised rabbit risotto with Carnaroli rice & confit tomato ($20)
• Confit duck leg with truffled duck broth & roasted fall vegetables ($24)

Check out Cork’s entire fall menu (pdf).