The last Sunday of each month, Cork offers a four-course, prix-fixe dinner menu focused on a different theme. This Sunday’s – “Taste of Native America” – looks amazing.
The opening courses are Cherokee pepper pot soup with venison, followed by an Algonquin wild green salad with maple-cider vinaigrette.
There are three entree options: Muscovy duck leg with wild apple cornbread, braised buffalo short ribs with Anasazi beans and salsa Colorado, or wild smoked King salmon with tepary bean and acorn squash succotash.
Dessert is pinon cake with huckleberry sauce.
Cost is $35 per person. You can add an optional appetizer – green chili pork balls – for $10, or three wine pairings for $15.
Cork will be open 5-9 p.m. Sunday. Reservations: 480-883-3773.
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