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TAPAS & APPETIZERS

Assortment of Olives $5   appetizer of different olives
Marcona Almonds $5   appetizer of Mediterranean almonds
Smoked Jalapeno Artichoke Dip $8  with pita & veggie sticks
Greek Yogurt Spinach & Artichoke Dip $8  with pita & veggies
Baked Brie $11 served with Chef’s choice of toppings, toasted bread, sliced apple, and almonds
Salmon Cakes $11 served with sweet chili sauce
3 Med Spread $13  3 Mediterranean style dips with pita & veggie sticks 
Charcuterie Plate $15 Italian meats, artisan cheeses, fruit, olives, crackers

FRESH SALADS(Add chicken to any salad $3)
Mediterranean Salad      full $12/small $9   mixed greens, kalamata olives, sun dried tomatoes, artichoke hearts, feta cheese, balsamic vinaigrette
Dillon’s Salad      full $12/small $9    mixed greens, dried cranberries, crumbled gorgonzola cheese, walnuts, tomatoes, light raspberry vinaigrette 
Cork Bistro Salad   full $12/small $9  mixed greens, roasted veggies, fresh tomatoes, Peruvian sweet peppers, croutons, four cheese blend, with a house red wine vinaigrette

FLATBREADS
Fozzy  $12  house made fig & olive tapenade, roasted vegetables, roasted red peppers, sundried tomatoes, goat cheese and a hint of a four cheese blend (add chicken $3)
Chuck  $12 feta cheese, kalamata olives, artichoke hearts, sun dried tomatoes, balsamic glaze
Lexi $14 grilled chicken, sweet & tangy BBQ sauce, caramelized onions, fresh cilantro, roasted red peppers, four cheese blend of asiago, fontina, parmesan, provolone
Frankie $14 basil pesto, smoked gouda, shaved red onion, walnuts, sun dried tomatoes, and fresh sage
Vader $15 marinated steak tips, caramelized onions, roasted peppers and gorgonzola cheese

Cork DINNER Favorites(4pm-close)(All dinner favorites are served with side salads)
Honey Bourbon Steak Tips $25 Seared Filet Mignon tips, sautéed mushrooms, caramelized onions, with seasonal potato dish & vegetables.
Glazed Fillet of Salmon $24 Sweet and spicy fig butter glazed salmon served with braised fennel
Chicken Marsala $20  Chicken breast prepared in a marsala wine/mushroom sauce, linguine and vegetables
Asian Style BBQ Pork Ribs $18 served over creamy, cheesy polenta with a seasonal vegetable medley
Chef’s Pasta Special $Market Price: ask server for details

Tom Buck, the co-owner, was born and raised in New York, on Long Island. He joined the Marines and finished his enlistment at Camp Pendleton. He stayed in California and met Jeannie at a dog park in Los Angeles. She is from Chicago and had been working in L.A. for a few years. As with many people seeking a quieter life, they looked north.

Jeannie Gilgenberg-Buck, co-owner and Tom’s wife, is a television editor, and one of her shows was Top Chef. She began paying close attention to what the contestants were doing, learning about flavors and texture and dreaming of doing it herself “one day.” The couple also owns a bar in Los Angeles, so they have experience with taking care of customers.

A search of several months brought them eventually to Central Oregon. They were looking for a peaceful mountain town to settle in with their three dogs and had a vague hankering to open a wine and tapas bar. Jeannie’s best friend lives in Bend, so we “saved the best for last”. Upon discovering that Cork Cellars was for sale, that hankering suddenly became a reality and a win-win for the seller and new owners.