Corks Restaurant

About

Tapas inspired Spanish food in downtown Oakville!

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Current Menu

Vegetables
- Warm Olives with chilli bay leaves and garlic
- Hand Cut Fries with garlic aioli and bravas
- Tomato tostadas with Manchego marjoram and olive oil
- Potatoes stewed with caramelized onion, paprika and sherry
- Hot Tomato Bisque
- Green and Yellow beans with almond butter and Jamon
- Kale & Chard sauteed with garlic, raisins and pine nuts
- Fresh Dips and tortilla chips
- Chevre Fritters with honey and pistachio
- Greens with fennel, almonds, and olives in an orange vinagreta
- White Asparagus & Artichokes in a lemon vinagreta with crab salsa
- Mushrooms grilled with lemon thyme and truffle oil
- Pisto, a spanish ratatouille topped with Jamon and a fried egg
- Piquillo Peppers stuffed with goat cheese and seared with a red wine reduction
- Cheese Selection with bread, grapes and membrillo

Seafood
- Boquerones, Marinated Anchovies with olive oil
- Ceviche, albacore tuna cooked in lime, and served with mango salsa
- Calamari, Shrimp, & Cod, fried in cornflower and served with rouille
- Empanadas stuffed with salmon and tomato, served with olive mojo
- Mussels steamed with beer, bay leaves, parsley and lemon zest
- Swordfish, grilled and served with pepperonata and olive oil
- Scallops, pan seared with potatoes in different textures
- Paella, saffron rice, with chorizo, chorizo, chicken, shrimp, calamari and mussels
- Shrimp, sauteed with garlic, chilli, paprika, brandy and herbs

Meats
- Tacos, smoked pork, cabbage slaw, avocado and mojo rojo
- Croquetas, Jamon served with parsley aioli
- Albondigas, beef meatballs braised in sofrito
- Pinchitos, chorizo sausage, pork skewers served with salsa fresca
- Pollo Rollo, Chicken stuffed with arugula and onion, served with tomato compote
- Jamon, Chorizo & Manchego, spanish ham, cured chorizo and manchego
- Arroz Con Pollo, rice with chicken, peppers, lemon and green olive
- Veal Striploin, greed and served with green asparagus and red wine jus
- Lamb Chops, grilled and served with cauliflower puree and mint pesto