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DIRECTIONS

 
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Email us for reservations or general information

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

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Dinner Menu
Before placing your order, please inform your server if a person in your party has a food allergy.
 
All entrees served with a mixed-green salad, potato and vegetable.   Salad dressings - Creamy Italian, Bleu Cheese, Balsalmic Vinaigrette
 
 
SOUPS
New England Clam Chowder
5.95
French Onion - baked with lots of mozzarella cheese
6.50
 
 
APPETIZERS
Stuffed Mushrooms - filled with a crabmeat vegetable medley, topped with Swiss cheese
8.95
 
Crab Cake - made with fresh Maine crabmeat, served over roasted red pepper coulis
8.95
 
Shrimp Cocktail - chilled shrimp served with tangy cocktail sauce and fresh lemon
8.95
 
Clams Cork 'N Hearth - served on the half shell.  Baked with bacon, tomatoes, chipolte peppers, Parmesan cheese, and .finished with buttery breadcrumbs.
9.95
 
Sea Scallops and Bacon - fresh sea scallops wrapped in bacon, drizzled with honey Dijon sauce.
9.95
 
Spicy Andouille Sausage - grilled, then served over roasted peppers and onions Hot-Hot-Hot!
8.95
 
Escargot - served in mushroom caps with a with roasted garlic herb butter
8.95
 
Portabella Mushroom - grilled Portabella cap marinated in fresh herbs and balsalmic vinaigrette
7.95
 
Wild Mushroom Ravioli - sautéed with fresh mushrooms and spring onions - finished with
a touch of cream.
8.95
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ENTREES
Maine Crab Cakes - made with fresh Maine crabmeat and served over a roasted red pepper coulis.
21.00
 
Atlantic Salmon - fresh fillet marinated in fresh herbs, lemon and olive oil - grilled to perfection!
23.00
 
Pan Roasted Seafood Medley - fresh scallops, scrod, and shrimp basted with lemon olive oil
and ginger teriyaki sauce.
24.00
 
Baked Atlantic Scrod - fresh fillet baked with seasoned breadcrumbs, lemon, wine and butter.
19.95
 
Wild Mushroom Ravioli - Sauteed with fresh tomatoes and snow peas in a roasted garlic olive oil.
19.50
 
Pork Tenderloin - grilled boneless pork loin sliced in medallions and served with
carmelized onions and apples.
19.95
 
Roasted Duckling - half semi-boneless duckling, crispy on the outside, moist on the inside.  Served with a sweet and sour ginger sauce.
26.00
 
Veal Oscar - fresh veal with asparagus spears and a delicate crabmeat Newburg sauce; Baked with mozzarella cheese and finished with Hollandaise sauce.
24.00
 
Veal Marsala - fresh medallions of veal sautéed with fresh mushrooms, and finished with
the finest Marsalla wine.
22.00
 
Veal Piccata - tender medallions of veal sautéed with lemon, wine and capers.
22.00
 
Chicken Piccata - tender breast of chicken sautéed with lemon, wine and capers.
19.95
 
Chicken Marsalla - tender breast of chicken sautéed with fresh mushrooms, and finished with
the finest Marsalla wine.
19.95
 
Chicken Almondine - tender breast of chicken with seasoned almond breadcrumbs, sautéed and finished with Hollandaise sauce.
21.00
 
Caribbean Mixed Grill - tender breast of chicken, spicy Andouille sausage and shrimp rubbed with Caribbean spices and grilled to perfection.   Served with red bean rice.
24.00
 
New York Strip Steak* - boneless, thick and juicy.   Grilled to your liking.
24.00
 
Filet Mignon Au Poivre* - grilled with crushed peppercorns and flambeed in brandy.  Finished in a mushroom and spring onion cream sause.
28.00

*Consuming undercooked meats may increase your risk of foodborne illness, especially if you have certain medical conditions.

Thank You - Jasmine and Christopher Ryan

Cork 'N Hearth
For Reservations (413) 243-0535
P.O. Box 355
Route 20, Laurel Lake
Lee, Massachusetts 01238

 

 

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