Cork is back. After its annual month-long summer hiatus, the Chandler fine-dining restaurant reopens tonight with its seasonally adjusted late summer menu.
New dishes include:
- Slow-roasted pork belly with honey-grilled peaches, cherry chutney, Humboldt Fog, and shortbread ($16)
- Watermelon salad with goat cheese Bavarian, watercress, red onion, hazelnuts, and strawberry poppy seed vinaigrette ($12)
- Pan-roasted salmon with zucchini fritters, eggplant puree, haricot vert, smoked salmon, and basil jus ($27)
- Char-grilled elk strip loin with pee wee potato and corn hash, grilled endive, and plum barbecue sauce ($29)
There’s also a new special: Foie Gras Friday. Each Friday, chef Brian Peterson will create a new foie gras dish for just $15.
Cork’s popular Sunday night tasting menu, offered the last Sunday of each month, will return Aug. 26.
