Chandler fine-dining restaurant Cork changes its menu seasonally, and the winter 2012 version was rolled out over the weekend.
Topping the menu is a surprise from chef Brian Peterson: Foie gras on a Chicago char dog (pictured) with relish, pickle, mustard, pepper, tomato, and celery salt. It comes, appropriately, with cheese fries.
Other new dishes include Mediterranean mussels in a coconut curry broth with fry bread; roasted baby beet salad with fried goat cheese, Fuji apples, and maple vinaigrette; and roasted duck breast with butternut squash hash and Brussels sprouts.
See the full menu here. Cork is open 5-10 p.m. Tuesday through Saturday.
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