Soup of the Day
Ask your server for the delicious details
Seafood Chowder
Tender morsels from the sea combined with garden
fresh vegetables in a creamy broth.
Open Cork Beef Carpaccio
Thinly sliced, marinated beef tenderloin on a bed
of baby arugula topped with grana pradano cheese
shavings, balsamic vinegar and lemon juice
Italian Salad
Mixture of baby greens, with our house dressing,
Raspberry or Balsamic Vinaigrette.
Caesar Salad
Whole heart of romaine with Monte Carlo croutons and
homemade Caesar dressing.
Greek Village Salad
Tomato, cucumber, red onion, peppers, feta cheese and
calamata olives with a drizzle of lemon juice and olive
oil.
Roasted Fig Spinach Salad
Baby spinach, roasted beets, cranberries and goat cheese in a raspberry vinaigrette.
Insalata Caprese
Seasonal tomato, mozzarella di bufala
and red onion drizzled with extra virgin olive oil
Mediterranean Salad
Grilled Portobello mushrooms and Belgian endive,
seasoned with extra virgin olive oil and balsamic
vinegar.
Tri-Colour Salad
Arugula, radicchio, endive, prosciutto and shaved parmigiana in a balsamic vinaigrette.
The Open Cork Salad
Assorted greens, topped with your choice of sliver of
beef tenderloin Or assorted seafood in warm balsamic
vinaigrette.
Bruchetta
Thick sliced oven roasted baguette topped with fresh
tomato, basil and garlic. Add melted mozzarella 95¢
Posedien Calamari
Crispy fried calamari served with basil lemon
mayonnaise.
Escargot a la Romana
A dozen snails sautéed with mushrooms, garlic, fresh
oregano, tomato and white wine.
Mussels
With white wine, tomato sauce Or sa¬ ron cream sauce.
Grilled Calamari
Grilled with tomato, peppers and Pernod sauce, topped
with feta cheese.
Shrimp Alfiletto
Shrimps, sautéed in tomato, wine, garlic and basil.
Seafood Antipasto
A combination of mixed seafood, marinated in olive oil
lemon garlic juice.
Stuffed Mushroom
Button mushrooms stu¬ ed with cream cheese and
shredded cheddar, served with ranch and horseradish
dip.
Penne Arabiata
Penne in a spicy tomato sauce. With sausage, add
Angel Hair Pasta
Angel hair pasta with mushrooms and onions tossed in
a tomato - basil sauce.
Linguini Sambuca
Chicken strips, shrimps and artichoke in sambuca pesto
cream sauce
Rigatoni Aromantica
Rigatoni with fresh rapini, grilled chicken, sun dried
tomato and black olives, sautéed with roasted garlic and
extra virgin olive oil.
Meat Cannelloni
Pasta stu¬ ed with ground veal and baked with tomato
sauce and mozzarella cheese.
Fettuccine Sea & Land
Grilled cajun chicken, scallops, and portabello
mushrooms in a rosé sauce.
Linguine of the Sea
Shrimp, mussels, scallops, calamari in a basil, garlic
tomato Or cream sauce.
Pappardelle Jambalaya
Grilled chicken breast with black tiger shrimps, hot
Italian sausage, sliced black olives, baby spinach,
scallions, and pappardelle noodles in a spicy tomato
basil sauce.
Penne Gorgonzola
Penne with chicken, spinach, sun dried tomato, red
onion and mushrooms in Gorgonzola cream sauce.
Heavenly Clams
Angel hair pasta, fresh little neck clams, tossed with
button mushrooms and scallions, in a garlic basil tomato
sauce.
Rigatoni Al Pesto
Chicken strips, shrimp, sundried tomatoes in a pesto
tomato sauce.
Risotto
Shrimps, scallops, Portobello mushroom and red onions
in a cream sun dried tomato pesto sauce.
Gluteen
Free Pasta available ADD
Tortellini Fantasia
Cheese fi lled tortellini in a rose sauce with sweet leeks.
Eggplant Parmigiana
Layered with zucchini, tomato and mozzarella cheese.
Grilled Vegetables and Goat Cheese Salad
Grilled seasonal vegetables, topped with goat cheese and
extra virgin olive oil.
Whole Wheat Penne
Oyster mushrooms, button mushrooms, spinach and
fresh tomato in a aglio olio.
Three Mushroom and Asparagus Risotto
Portobello, oyster, button mushrooms, red onion
and green asparagus in a sun dried tomato pesto
sauce. Drizzled with fi nest white tru e oil and grana
Padanoparmigiano shavings.
Veal Parmigiana
Breaded veal topped with tomato sauce and cheese.
Chicken Parmigiana
Breast of chicken topped with tomato sauce and cheese.
The Open Cork Pollo
Grilled breast of chicken with artichoke in a light brandy
mushroom sauce.
Involtini Di Vitello
Veal scaloppini folded with asparagus and asiago
cheese in a mushroom veal broth auju.
Veal Contadina
Medallion of veal with mushrooms, peppers, and
asparagus tips and herbs in a tomato chardonnay sauce.
Veal Saltimbocca Ala Romana
prosciutto and bocconini chesse, wrapped veal strip loin
with rosemary white wine sauce
Chicken Mediterranean
Chicken scaloppini fl ambéed with frangelico in creamy
mushroom sauce
Involtini Pollo
Breast of chicken, rolled and stu ed with goat cheese
and sun dried tomatoes, topped with creamy mushroom
sauce.
Frenched Veal Chop
Mouth-watering, milk-fed veal chop with an assortment
of wild mushrooms and drizzled with tru e oil and
herbs.
Lamb Provenciale
Marinated grilled lamb chops.
Roasted Pork Tenderloin
Served with a mushroom cabernet sauvignon reduction.
Rack of Lamb
New Zealand spring lamb, marinated in a special herb
and grilled to perfection.
Chilean Sea Bass
Oven roasted to your liking with lemon and our chef’s
own secret sauce.
King Crab Legs
of king crab served in white wine lemon garlic
sauce
Orange Roughy
Chef’s specialty, topped with king crab, shrimps and
mushrooms in a rose sauce.
Filet Of Tilapia
Oven baked with fresh herbs and capers in lemon white
wine sauce
Salmon Tarragon
Grilled, light herb crusted fresh Atlantic salmon fi llet,
topped with lemon tarragon sauce.
Open Cork Seafood Bouillabaisse
Assortment of seafood in a tomato and chardonnay
broth.
Surf & Surf
Swordfi sh fi llet and jumbo shrimps, grilled to perfection
and topped with peppercorn cognac cream sauce.
Pan-Roasted Scallops and Tiger Prawns
In a lemon garlic chardonnay sauce.
CHEF’S FAVOURITE
Specially Prepared Just The Way You Like It.
Seafood Platter For Two
Lobster tail, scallops, shrimp, clams, calamari, mussels
and fi sh fi llet in a white wine garlic sauce and 16 oz of
king crab served in white wine lemon garlic sauce.
New York Striploin Steak
Specially aged for 21 days, it can only leave your mouth watering.
Your choice of
Strip loin steak.
With peppercorn cognac sauce, add
Soup of the Day
Ask your server for the delicious details
Seafood Chowder
Tender morsels from the sea combined with garden fresh vegetables in a creamy broth.
Open Cork Salad
Assorted greens, topped with your choice of slivers of beef tenderloin. Or assorted seafood in warm balsamic vinaigrette
Italian Salad
Mixture of baby greens, with your choice of raspberry vinaigrette, balsamic or Italian dressing.
Caesar Salad
Whole heart of romaine with Monte Carlo croutons and homemade Caesar dressing
Insalata Verde
Organic baby spinach and sautéed wild mushrooms in a balsamic vinaigrette, crowned with goat cheese
Greek Village Salad
Tomato, cucumber, red onion, peppers, feta cheese, and calamata olives with a drizzle of lemon juice and olive oil.
Insalata Caprese
Seasonal tomato, mozzarella di bufala and red onion drizzled with extra virgin olive oil
Cajun Chicken Salad
Baby greens, with mango chilli dressing, topped with crispy Cajun chicken strips.
Blackened Chicken Caesar
Traditional Caesar salad with a cajun bite to it.
Open Cork Beef Carpaccio
Thinly sliced, marinated beef tenderloin on a baby arugula topped with grana padano cheese shavings, balsamic vinegar and lemon juice
Posedien Calamari
Crispy fried calamari served with basil lemon mayonnaise
Mussels
With white wine, tomato sauce or sa¬ ron cream sauce.
Seafood Antipasto
A combination of mixed seafood, marinated in olive oil lemon garlic juice
Grilled Calamari
With tomato Pernod sauce, sweet peppers and topped with feta cheese
Grilled Vegetables & Goat Cheese Salad
Grilled seasonal vegetables, topped with goat cheese and extra virgin oilive oil
Eggplant Parmigiana
Layered with zucchini, tomato & mozzarella cheese.
Tortellini Fantasia
Cheese fi lled tortellini in a rose sauce with sweet leeks
Whole Wheat Penne
Oyster mushrooms, button mushrooms, spinach & fresh tomato in a aglio olio
Mushroom & Asparagus Risottto
Portobello, oyster, button mushrooms, red onion and green asparagus in a sun dried tomato pesto sauce. Drizzled with fi nest white true oil and grana padanoparmigiano shavings.
Served with potatoes and vegetable or with pasta
Veal Piccata
Medallion of veal in a white wine lemon butter sauce
Veal Parmigiana
Breaded veal topped with tomato sauce & cheese
Chicken Parmigiana
Breaded chicken topped with tomato sauce and cheese.
The Open Cork Pollo
Grilled breast of chicken with artichoke in a light brandy mushroom sauce.
Lamb Provenciale
Marinated grilled lamb chops.
N.Y. Striploin Steak
Specially aged for 21 days.
Rigatoni Aromantica
Rigatoni with fresh rapini, grilled chicken, sun dried tomato and black olives, sautéed with roasted garlic and extra virgin olive oil.
Linguini Ala Bolognese
Sautéed with traditional tomato meat sauce.
Penne Arabiata
Penne in a spicy tomato sauce.
Angel Hair Pasta
Angel hair pasta with mushrooms and onions tossed in a tomato and basil sauce
Meat Cannelloni
Pasta stu¬ ed with ground veal and baked with tomato sauce and mozzarella cheese
Penne Gorgonzola
Penne with chicken, spinach, sun dried tomato, red onion and mushrooms in gorgonzola cream sauce
Linguine of the Sea
Shrimp, mussels, scallops and calamari in a basil, garlic tomato Or cream sauce.
Fettuccine Sea & Land
Grilled cajun chicken, scallops, and portabello mushrooms in a rosé sauce.
Penne Ala Vodka
Pancetta and sweet leeks fl ambéed in vodka tomato cream sauce Gluteen - Free Pasta available
(Oven-Fired Stone Cooked Thin Crust)
Hawaiian
Ham, pineapple and tomato sauce
Traditional
Pepperoni, mushrooms and tomato sauce
Pizza Al Salmon
Smoked salmon, capers, purple onions, tomato sauce and mozzarella
Barbecued Chicken Pizza
Thin pizza crust topped with chicken strips, pineapple, and roasted red peppers, drizzled with barbeque sauce, and sprinkled with mozzarella cheese and parsley.
Gourmet
Roasted red peppers, grilled zucchini, sun dried tomatoes, goat and mozzarella cheese
Mediterranean
Sun dried tomato pesto, roasted red peppers, kalamata olives, spinach, garlic and feta cheese
Seafood Pizza
Fresh tomato basil sauce roasted peppers, grilled shrimp, calamari, mozzarella and scallops.
Meat Lover’s Pizza
Beef, sausage, pepperoni, green peppers and mozzarella cheese
Bruschetta
Toasted Viennese bread with chopped
tomatoes, garlic, red onion, fresh basil,
olive oil and herbs. With cheese - add 75¢
Stuffed Mushroom
Button mushrooms stu¬ ed with cream
cheese and shredded cheddar, served
with ranch and horseradish dip
Split Roaster Chicken Wings
Dipped in our own seasoning fl our.
Served with your choice of BBQ sauce,
mild, medium, hot or honey garlic.
Poseidon Calamari
Crispy fried calamari, served with basil
lemon mayonnaise.
Chicken Fingers
With either fries or salad.
Blackened Chicken Ceasar
Traditional Caesar salad with a cajun
bite to it.
Mussels
One pound of sautéed cultivated
mussels with roasted garlic in a fresh
herb tomato broth or sa¬ ron cream
sauce.
Crudites Platter
A mix of raw seasonal vegetables with a
choice of a basil yogurt dip or a roasted
red pepper and garlic dip.
Seafood Antipasto
A combination of mixed seafood,
marinated in olive oil lemon garlic juice
Nachos Supreme
Crispy corn chips, loaded with
mozzerella and cheddar cheese,
tomatoes, onions and jalapenos. Served
with sour cream and salsa sauce. With
ground beef - add
Salmon Affumicato
Smoked salmon, capers and red onions
with olive oil
Fresh Oysters
Dozen or Half Dozen
Imported & Domestic
Cheese Platter
A selection of cheeses from around
the world with Open Cork’s homemade
crisps.
Classic Clubhouse
Grilled chicken breast, Canadian bacon,
fresh tomato and lettuce with basil
mayonnaise, served with fries or salad.
Louisiana Chicken Sandwich
Marinated chicken breast topped
with Cajun tomato sauce, sautéed
mushrooms & mozzarella cheese served
on panino bread, with fries or salad.
Veal Parmigiana Panino
Breaded veal and mozzarella, with salad
or pasta.
Norwegian Smoked Salmon Sandwich
Roasted pumpernickel rye bread layered
with sliced tomato, capers and red
onions with salad or fries.
Santa Cleopatra
Grilled chicken, roasted red peppers,
lettuce, sliced onions, swiss cheese with
a honey mustard mayonnaise.
Bello Portobello
Portobello mushroom, spinach, red onion,
roasted red pepper, goat cheese served on
Panini bread
Steak Sandwich
Grilled Strip loin steak, roasted pepper,
onion, mushroom, arugula, and Swiss
cheese.
Hawaiian
Ham, pineapple and tomato sauce.
Traditional
Pepperoni, mushrooms and tomato sauce.
Gourmet
Roasted red peppers, grilled zucchini,
sun dried tomatoes, goat and mozzarella
cheese. Gluten free pizza available
extra
Mediterranean
Sun dried tomato pesto, roasted red
peppers, kalamato olives, spinach, garlic
and feta cheese.
BBQ Chicken Pizza
Thin pizza crust topped with chicken
strips, pineapple, and roasted red
peppers, drizzled with barbeque sauce,
and sprinkled with mozzarella cheese
and parsley.
Seafood Pizza
Fresh tomato basil sauce, roasted peppers,
grilled shrimp, calamari, mozzarella
and scallops.
Meat Lover’s Pizza
Beef, sausage, pepperoni, green
peppers and mozzarella cheese
Pizza Al Salmon
Smoked salmon, capers, purple onions,
tomato sauce and mozzarella
The OpenCork takes great
pride in making their 100%
beef burgers with our own
special blend of herbs.
House Homemade Burger
A charcoal broiled 8 oz burger with your choice of
toppings: Cheese ... Bacon ... Mushrooms ... Avocado
and Sour Cream.
Served with fries or salad.
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Great food, great atmosphere. Our server Ella was superb.
This is my favourite place to eat. Great services and the food is delicuous. I love it here.
We went to the Open Cork for the first and last time yesterday. The food was appalling and the service disappointing. The grilled calamari with Pernod caper tomato sauce was charred and rubbery. They brought a replacement order at "no charge' which they later charged me for, that was floating in thick bottled tomato sauce, 20 capers and crunchy green pepper. Horrible. The cream sauce in my husband`s fettucini primavera was soupy and brown, clearly having been cooked with mushrooms. My spaghetti had more cheap thick bottled tomato sauce and undercooked vegetables. This place has TERRIBLE food.
We came here for a gathering and we were pleasantly surprised with this place! When we walked in, we were stunned by the beautiful decor, it is really breathtaking.The dining room is very spacious with ample seating for everyone. We sat down and was greeted by our waiter, his name was Peter. He was very welcoming and he also knew how to speak Italian which impressed us being that we are Italian. He gave us enough time to choose our meals and took our orders promptly. The appetizers came out first. I was a little disappointed with the bocconcini salad as it only had a few bocconcini balls, and the rest of it was lettuce. I was hoping for the entire salad to be bocconcini, at least I will know better for next time. The posedoin calamari was amazing, it was nice and crispy and the dipping sauce was fabolous! The complimentary bread was nice and soft, it melted in your mouth. The main dishes came shortly after the appetizers. The main dishes were good, except for the meat cannolini, which had veal instead of ground beef which I was hoping for. Otherwise, the main meals were great, and they tasted fresh! Then came the dessert. Peter recommended the tiramisu since all of the other desserts are purchased from a local bakery and the tiramisu was the only dessert that was homemade The tiramisu was good, but very liquidy, and you could taste the strong liquor. The presentation of the dishes was very professional, and Peter kept us entertained throughout our meal. The price wasn't too bad either, for three dinners, appetizers, and a few fancy drinks, it only cost about $80, can't complain about that! I will definitely be back to this restaurant, and I recommend you all give it a try, you won't be disappointed!
The service here was the worst SERVICE EVER . The waiter was extremly rude and the owner was just as bad. THEY NEED SOME GOOD MANNERS AND BETTER FOOD. DON'T WASTE YOUR TIME OR MONEY GO ELSEWHERE!!!!!!!!!!!!!!!!!!!!!!!!!!
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