Cleanliness Guarantee
The health and safety of our guests, team members, and community have always been our highest priority. Please make note of these important changes you will notice upon arrival at Cork Fire Kitchen.A Gem Among Temecula Restaurants
At Corkfire Kitchen, we feature inventive, seasonally relevant menus with rich, flavorful entrees and creative options for sharing. Settle into veranda seating for an indulgent brunch with friends. Slip into a plush booth for a romantic dinner overlooking the twinkling lights of the golf course. Uncork something special and enjoy farm-fresh fare from around Temecula Valley—some locally sourced from our very own chef’s garden.
Awards & Accolades
Brunch
Explore our Chef's Garden
Growing only 150 yards from your seat is our very own Chef’s Garden! Our Executive Chef Ben Diaz, and our Master Gardener Sema Panther work together to provide fresh, seasonal ingredients that inspire our garden-to-table creations and craft cocktails. Located downstairs from Corkfire Kitchen, Chef’s Garden is open to all of our guests to explore! We welcome you to experience our bountiful Chef’s Garden for yourself
Starters
WAYNE FARMS CHICKEN WINGSmaple bourbon (dry), shoyu-gochujang glaze |
19 |
SUN-DRIED TOMATO HUMMUS *V/VGtoasted pinenuts, petite ice basil, togarashi |
18 |
CFK NACHOSrefried lentils, chipotle queso, pico de gallo,green onion, sour cream |
15 |
Leafy
Add protein: free-range chicken 10, three prawns 12 |
|
GRILLED BABY ROMAINE *Vmiso caesar dressing, ponzu , parmesan cheese , roasted garlic breadcrumb |
16 |
WILD KALE SALAD *V/GForganic quinoa, spice maple dressing, candied walnuts, roasted squash, montchevre |
16 |
STRAWBERRIES & CHAMPAGNE SALAD *V/GF/VGfrisee, arugula, toma fromage, fresh strawberries,marcona almonds, balsamic reduction |
16 |
Pantry
LOX AND BAGELcold smoked salmon, red onion, caper, heirloom tomato, onion, cream cheese, toasted bagel |
19 |
BOB’S RED MILL OATS *V/GF/VGbrown sugar, fresh banana, candied walnuts, dried cranberries |
14 |
PANCETTA AVOCADO TOASTpickled red onions, queso fresco, heirloom tomatoes, poached egg |
18 |
Griddle
LEMON RICOTTA PANCAKES *Vsuper crème, blackberry preserve |
15 |
CINNAMON TOAST CRUNCH FRENCH TOAST *Vbrioche, mixed berries, snow sugar, super crème |
16 |
CHICKEN & WAFFLESbrown butter, sage scented chicken, classic waffle |
18 |
Broiler
All entrees are served with french fries or substitute a garden salad for an additional charge. |
|
GRILLED CHICKEN SANDWICHavocado, bacon jam, tomato, onion, lettuce, lime aioli, brioche bun |
18 |
CFK ANGUS BURGER*double patty, triple cream cheddar-swiss, pickled persian cucumbers, caramelized onions, special sauce |
24 |
TEMPURA FISH & CHIPStempura mahi mahi, white soy tartar sauce, torched lemon malt vinegar & chive house chips |
25 |
FISH TACOSmahi mahi, cabbage, pico de Gallo, ancho chili lime aioli |
17 |
Coop
CODDLED EGGSasparagus, bacon, cream,gruyère, smashed potatoes, sourdough toast |
18 |
HUEVOS RANCHEROS*GFtwo eggs, house-made chorizo, refried lentils, Manny's salsa, sour cream, corn tortilla, queso fresco, smashed potatoes |
18 |
ROASTED MUSHROOM BENEDICT*Vpoached eggs, english muffin, avocado, organic greens, hollandaise, pickled garden peppers, smashed potatoes |
22 |
HOMESTYLE*two eggs any style, smashed potatoes, toast, bacon or sausage |
17 |
CANADIAN BACON BENEDICTpoached eggs, English muffin, citrus hollandaise, basil pesto, smashed potatoes |
21 |
PORK CONFIT HASH*GFtwo eggs, Manny's salsa, cipollini onion, queso fresco, smashed potatoes |
20 |
CARNITAS CHILAQUILEScrisp tortilla chips, salsa verde, pico de Gallo, cotija, pickled red onions, cilantro, 2 eggs |
22 |
1855 BEEF BARBACOA BENEDICTpoached eggs, english muffin, chimichurri hollandaise, |
21 |
GARDEN FRESH & EGGS *GF/Vsweet peppers & herb tomatoes, compressed feta, spinach, sunny side eggs |
17 |
GARDEN HERB & BURRATA CHEESE OMELET*GFthree eggs, organic greens, crispy ham, roasted tomato, smashed potatoes |
18 |
Cocktails
Seasonal
Q’s CUP BY QUESTA MEDRANOgin, pimms, amaro, honey, lime |
17 |
IF IT AIN’T BROKE BY ERIC RUITERtequila, mexican coke, lime |
17 |
TO THE VICTOR GO THE SPOILS BY BROCK WALLANDERgin, lemon, orange, vanilla, clarified milk |
17 |
RUM THROUGH THE JUNGLE BY NATHAN KIRWANlight & dark rum, spiced pear liqueur, pineapple, lemon, egg whites, bitters |
17 |
BULLET TRAIN BY TOBIN BUCKLEYmidori, yuzu, ginger liqueur, sparkling wine |
17 |
Our bartenders are masters of mixology, crafting new premium cocktails seasonally. With fresh ingredients and creative flair, they create a selection of handcrafted delights that evolve with the changing seasons. Join us and experience the artistry of our bartenders as they redefine cocktail culture, one sip at a time. |
Bold
GARDEN BLOODY MARYvodka, house-made bloody mary mix, olive, lime, bacon |
15 |
CHERRYWOODbourbon, maraschino liqueur, turbinado, coco bitters, smoke |
19 |
ROOM WITH A VIEUX DEUXbourbon, benedictine, disaronno, sweet vermouth, bitters, cinnamon smoke |
19 |
WHERE THERE'S SMOKEmezcal, pineapple, benedictine, lime, agave, smoke |
17 |
MIDDAY IN MORICHESvodka, espresso liqueur, frangelico, licor 43, cold brew |
15 |
MIDNIGHT IN MORICHESbourbon, frangelico, baileys, licor 43, coffee, super crème, cinnamon sugar |
15 |
Bright
SANGRIApeltzer farms seasonally rotating sangria on tap |
13 |
GARDEN PARYgin, triple sec, rosemary, basil, lemon |
17 |
HOLY HAND GRENADEvodka, chambord, pineapple, lime, house grenadine |
17 |
DOVETAILtequila, jalapeño agave, grapefruit, lime |
15 |
LET'S GET FIZZICALtequila, chambord, lemon, cranberry, vanilla, egg whites, fizz |
17 |
ALL HAIL THE QUEENwhiskey, turbinado, lemon, oj, campari, egg whites |
17 |
Fauxtails
DON'T CALL ME SHIRLEYhouse cherry syrup, house vanilla syrup, lime, press |
8 |
GOOD VIBRATIONSpineapple, orange juice, orgeat, lime, house grenadine, press |
8 |
SPICE UP YOUR LIFEjalapeño agave, pineapple juice, lime,lemon |
8 |
Beer Taps
Our taps rotate often to bring you fresh flavors from local brewers. Ask your servers about our current selections |
9 |
WINE BY THE GLASS
White
FESS PARKER DRY RIESLINGSanta Barbara CA ‘19 |
18 |
WIENS CELLARS VERMENTINOTemecula, CA ’22 |
16 |
ROBERT RENZONI PINOT GRIGIOTemecula, CA ‘23 |
14 |
EDNA VALLEY SAUVIGNON BLANCSan Luis Obispo, CA ’21 |
15 |
ASTROLABE SAUVIGNON BLANC
Marlborough, New Zealand ‘22 |
20 |
DIATOM CHARDONNAYSanta Barbara, CA ‘22 |
20 |
LA CREMA CHARDONNAYRussian River, CA ‘21 |
22 |
Sparkling
LA MARCA PROSECCOVeneto, Italy NV |
12 |
CHANDON BRUTCA NV |
15 |
Red
CAMBRIA PINOT NOIRSanta Maria Valley, CA ‘21 |
22 |
ROBERT RENZONI SANGIOVESETemecula, CA ’20 |
15 |
PELTZER FAMILY CELLARS MALBECTemecula, CA‘20 |
16 |
CORKFIRE RED BLENDFallbrook, CA‘20 |
16 |
VINA ROBLES CABERNET SAUVIGNONPaso Robles, CA ‘21 |
19 |
WIENS CELLARS GRENACHE
Temecula, CA ’19 |
19 |
QUILT THREADCOUNTNapa Valley, CA bottle $ 48 |
16 |
DOFFO SYRAHTemecula, CA ’20 |
21 |
DRY CREEK ZINFANDEL Heritage, CA ‘20, bottle $50 |
17 |
Blush
AKASH PARLEZ VOUS ROSETemecula, CA ‘22 |
17 |
We adhere to the monterey bay aquarium seafood watch guidelines.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Parties of six or more will have an eighteen percent service charge added to the final bill.
We do not accept cash payments and are unable to process them anywhere on our property for any goods or services.
VG= VEGAN V= VEGETARIAN GF= GLUTEN FREE
Dinner
Explore our Chef's Garden
Growing only 150 yards from your seat is our very own Chef’s Garden! Our Executive Chef Ben Diaz, and our Master Gardener Sema Panther work together to provide fresh, seasonal ingredients that inspire our garden-to-table creations and craft cocktails. Located downstairs from Corkfire Kitchen, Chef’s Garden is open to all of our guests to explore! We welcome you to experience our bountiful Chef’s Garden for yourself
Share
WAYNE FARMS CHICKEN WINGSmaple bourbon (dry), shoyu gochujang glaze (wet) |
19 |
SALMON BELLY TACOS (3)toasted corn salad, pickled red onion, salsa rioja, cotija |
18 |
SUNDRIED TOMATO HUMMUS *Vtoasted pinenuts, petite ice basil, togarashi |
18 |
CRISPY PORK BELLYcelery root schnitzel, savoy cabbage, barley |
16 |
CAST IRON BRUSSELS SPROUTScrispy pork belly, sriracha aioli, bubu arare, grana padano |
17 |
Field
Add protein: free-range chicken 10, three prawns 12 |
|
GRILLED BABY ROMAINE *Vmiso caesar dressing, parmesan cheese, roasted garlic breadcrumb |
16 |
WILD KALE SALAD *V/GForganic quinoa, spice maple dressing, candied walnuts, roasted squash, montchevre |
16 |
STRAWBERRIES & CHAMPAGNE SALAD *V/GFfrisee, arugula, toma fromage, fresh strawberries, marcona almonds, balsamic reduction |
16 |
Vegetable
VEGAN WILD MUSHROOM RISOTTO *V/GF/VGvegetable stock, roasted squash, toasted pinenuts, pea tendrils |
27 |
Land
CFK ANGUS BURGERdouble patty, triple cream cheddar-swiss, pickled persian cucumbers, caramelized onions, special sauce |
24 |
BRAISED LUMINA LAMB SHANK *GFvadouvan red wine reduction, braised pearl onions & confit tomatoes, honeynut squash puree |
48 |
MARY'S FARMS ORGANIC HALF CHICKEN *GFpotato pave, spinach, atomic tomato, compressed feta,cherry-red wine reduction |
42 |
10 OZ KUROBUTA CENTER CUT PORK CHOPburnt onion cream, shaved fennel slaw, farrow & collard greens, spanish chorizo |
46 |
8 OZ PRIME NY STEAK *GFcharred brussel sprouts, white bean mole, caramelized shallots, point reyes bleu, cognac cream |
64 |
32oz PORTERHOUSE *GFpepperberry sea salt, wild mushrooms, grilled asparagus,three curated chef sauces, potato pave |
195 |
LUMINA FARMS RACK OF LAMB *GFconfit creamer potato, fava bean hash, cherry-red wine reduction |
175 |
Sea
ICELANDIC SALMON *GFheirloom carrots, vanilla parsnip puree, spiced furikake |
39 |
SEARED DIVER SCALLOPSkaffir lime nori emulsio, lemon spaetzle w/ apple, celeriac, kohlrabi & basil, roasted maitake mushroom |
43 |
Enhancement
GRILLED ASPARAGUS *GF lcrisp pancetta, shaved cured egg |
15 |
LOBSTER MAC & CHEESEcreamy cheese sauce, cavatappi, |
21 |
WILD MUSHROOMS *GF/Vporcini powder, bacon |
15 |
Cocktails
Seasonal
Q’s CUP BY QUESTA MEDRANOgin, pimms, amaro, honey, lime |
17 |
IF IT AIN’T BROKE BY ERIC RUITERtequila, mexican coke, lime |
17 |
TO THE VICTOR GO THE SPOILS BY BROCK WALLANDERgin, lemon, orange, vanilla, clarified milk |
17 |
RUM THROUGH THE JUNGLE BY NATHAN KIRWANlight & dark rum, spiced pear liqueur, pineapple, lemon, egg whites, bitters |
17 |
BULLET TRAIN BY TOBIN BUCKLEYmidori, yuzu, ginger liqueur, sparkling wine |
17 |
Our bartenders are masters of mixology, crafting new premium cocktails seasonally. With fresh ingredients and creative flair, they create a selection of handcrafted delights that evolve with the changing seasons. Join us and experience the artistry of our bartenders as they redefine cocktail culture, one sip at a time. |
Bold
GARDEN BLOODY MARYvodka, house-made bloody mary mix, olive, lime, bacon |
15 |
CHERRYWOODbourbon, maraschino liqueur, turbinado, coco bitters, smoke |
19 |
ROOM WITH A VIEUX DEUXbourbon, benedictine, disaronno, sweet vermouth, bitters, cinnamon smoke |
19 |
WHERE THERE'S SMOKEmezcal, pineapple, benedictine, lime, agave, smoke |
17 |
MIDDAY IN MORICHESvodka, espresso liqueur, frangelico, licor 43, cold brew |
15 |
MIDNIGHT IN MORICHESbourbon, frangelico, baileys, licor 43, coffee, super crème, cinnamon sugar |
15 |
Bright
SANGRIApeltzer farms seasonally rotating sangria on tap |
13 |
GARDEN PARYgin, triple sec, rosemary, basil, lemon |
17 |
HOLY HAND GRENADEvodka, chambord, pineapple, lime, house grenadine |
17 |
DOVETAILtequila, jalapeño agave, grapefruit, lime |
15 |
LET'S GET FIZZICALtequila, chambord, lemon, cranberry, vanilla, egg whites, fizz |
17 |
ALL HAIL THE QUEENwhiskey, turbinado, lemon, oj, campari, egg whites |
17 |
Fauxtails
DON'T CALL ME SHIRLEYhouse cherry syrup, house vanilla syrup, lime, press |
8 |
GOOD VIBRATIONSpineapple, orange juice, orgeat, lime, house grenadine, press |
8 |
SPICE UP YOUR LIFEjalapeño agave, pineapple juice, lime,lemon |
8 |
Beer Taps
Our taps rotate often to bring you fresh flavors from local brewers. Ask your servers about our current selections | 9 |
WINE BY THE GLASS
White
FESS PARKER DRY RIESLINGSanta Barbara CA ‘19 |
18 |
WIENS CELLARS VERMENTINOTemecula, CA ’22 |
16 |
ROBERT RENZONI PINOT GRIGIOTemecula, CA ‘23 |
14 |
EDNA VALLEY SAUVIGNON BLANCSan Luis Obispo, CA ’21 |
15 |
ASTROLABE SAUVIGNON BLANC
Marlborough, New Zealand ‘22 |
20 |
DIATOM CHARDONNAYSanta Barbara, CA ‘22 |
20 |
LA CREMA CHARDONNAYRussian River, CA ‘21 |
22 |
Sparkling
LA MARCA PROSECCOVeneto, Italy NV |
12 |
CHANDON BRUTCA NV |
15 |
Red
CAMBRIA PINOT NOIRSanta Maria Valley, CA ‘21 |
22 |
ROBERT RENZONI SANGIOVESETemecula, CA ’20 |
15 |
PELTZER FAMILY CELLARS MALBECTemecula, CA‘20 |
16 |
CORKFIRE RED BLENDFallbrook, CA‘20 |
16 |
VINA ROBLES CABERNET SAUVIGNONPaso Robles, CA ‘21 |
19 |
WIENS CELLARS GRENACHE
Temecula, CA ’19 |
19 |
QUILT THREADCOUNTNapa Valley, CA bottle $ 48 |
16 |
DOFFO SYRAHTemecula, CA ’20 |
21 |
DRY CREEK ZINFANDEL Heritage, CA ‘20, bottle $50 |
17 |
Blush
AKASH PARLEZ VOUS ROSETemecula, CA ‘22 |
17 |
We adhere to the monterey bay aquarium seafood watch guidelines.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Parties of six or more will have an eighteen percent service charge added to the final bill.
We do not accept cash payments and are unable to process them anywhere on our property for any goods or services.
VG= VEGAN
V= VEGETARIAN
GF= GLUTEN FREE
Dessert
Dessert
CHOCOLATE OLIVE OIL CAKEsweet potato gelato, caramelized white chocolate, roasted cocoa nibs |
14 |
RICOTTA DOUGHNUT HOLESwhiskey caramel, lavender |
14 |
CAST IRON BREAD PUDDINGcreme brulee batter, whiskey caramel, snow sugar, vanilla bean ice cream |
18 |
Bar
Bar Menu
GRILLED BABY ROMAINE *Vmiso caesar dressing, ponzu, parmesan cheese, roasted garlic breadcrumb |
16 |
SUN DRIED TOMATO HUMMUS *V/GFtoasted pinenuts, petite ice basil, togarashi |
18 |
WILD KALE SALAD *V/GForganic quinoa, spiced maple dressing, candied walnuts, roasted squash, montchevre |
16 |
SALMON BELLY BAO'stoasted corn salad, pickled red onions, salsa roja, cotija |
18 |
WAYNE FARMS CHICKEN WINGSs maple bourbon (dry), shoyu-gochujang glaze |
19 |
CFK ANGUS BURGER*double patty, triple cream cheddar-swiss, pickled persian cucumbers, caramelized onions, special sauce |
24 |
GRILLED CHICKEN SANDWICHavocado, bacon jam, tomato, onion, lettuce, lime aioli, brioche bun |
18 |
TEMPURA FISH AND CHIPStempura mahi mahi, white soy tartar sauce, torched lemon, malt vinegar and house chips |
25 |
CFK NACHOSrefried lentils, chipotle queso, pico de gallo,green onion, sour cream |
15 |
Happy Hour Drink Specials
DRAFT BEERlocal rotating tap |
7 |
HOUSE WINEred, white, sparkling |
8 |
DEALER’S CHOICErotating seasonal cocktail - inquire with server |
9 |
LOCAL BEER FLIGHTfour 5oz pours |
10 |
Seasonal Cocktails
Our bartenders are masters of mixology, crafting new premium cocktails seasonally. With fresh ingredients and creative flair, they create a selection of handcrafted delights that evolve with the changing seasons. Join us and experience the artistry of our bartenders as they redefine cocktail culture, one sip at a time.
Q’s CUP BY QUESTA MEDRANOgin, pimms, amaro, honey, lime |
17 |
IF IT AIN’T BROKE BY ERIC RUITERtequila, mexican coke, lime |
17 |
TO THE VICTOR GO THE SPOILS BY BROCK WALLANDERgin, lemon, orange, vanilla, clarified milk |
17 |
RUM THROUGH THE JUNGLE BY NATHAN KIRWANlight & dark rum, spiced pear liqueur, pineapple, lemon, egg whites, bitters |
17 |
BULLET TRAIN BY TOBIN BUCKLEYmidori, yuzu, ginger liqueur, sparkling wine |
17 |
Bold
GARDEN BLOODY MARYvodka, house-made bloody mary mix, olive, lime, bacon |
15 |
CHERRYWOODbourbon, maraschino liqueur, turbinado, coco bitters, smoke |
19 |
ROOM WITH A VIEUX DEUXbourbon, benedictine, disaronno, sweet vermouth, bitters, cinnamon smoke |
19 |
WHERE THERE'S SMOKEmezcal, pineapple, benedictine, lime, agave, smoke |
17 |
MIDDAY IN MORICHESvodka, espresso liqueur, frangelico, licor 43, cold brew |
15 |
MIDNIGHT IN MORICHESbourbon, frangelico, baileys, licor 43, coffee, super crème, cinnamon sugar |
15 |
Bright
SANGRIApeltzer farms seasonally rotating sangria on tap |
13 |
GARDEN PARYgin, triple sec, rosemary, basil, lemon |
17 |
HOLY HAND GRENADEvodka, chambord, pineapple, lime, house grenadine |
17 |
DOVETAILtequila, jalapeño agave, grapefruit, lime |
15 |
LET'S GET FIZZICALtequila, chambord, lemon, cranberry, vanilla, egg whites, fizz |
17 |
ALL HAIL THE QUEENwhiskey, turbinado, lemon, oj, campari, egg whites |
17 |
Fauxtails
DON'T CALL ME SHIRLEYhouse cherry syrup, house vanilla syrup, lime, press |
8 |
GOOD VIBRATIONSpineapple, orange juice, orgeat, lime, house grenadine, press |
8 |
SPICE UP YOUR LIFEjalapeño agave, pineapple juice, lime,lemon |
8 |
WINE BY THE GLASS
White
FESS PARKER DRY RIESLINGSanta Barbara CA ‘19 |
18 |
WIENS CELLARS VERMENTINOTemecula, CA ’22 |
16 |
ROBERT RENZONI PINOT GRIGIOTemecula, CA ‘23 |
14 |
EDNA VALLEY SAUVIGNON BLANCSan Luis Obispo, CA ’21 |
15 |
ASTROLABE SAUVIGNON BLANC
Marlborough, New Zealand ‘22 |
20 |
DIATOM CHARDONNAYSanta Barbara, CA ‘22 |
20 |
LA CREMA CHARDONNAYRussian River, CA ‘21 |
22 |
Sparkling
LA MARCA PROSECCOVeneto, Italy NV |
12 |
CHANDON BRUTCA NV |
15 |
Red
CAMBRIA PINOT NOIRSanta Maria Valley, CA ‘21 |
22 |
ROBERT RENZONI SANGIOVESETemecula, CA ’20 |
15 |
PELTZER FAMILY CELLARS MALBECTemecula, CA‘20 |
16 |
CORKFIRE RED BLENDFallbrook, CA‘20 |
16 |
VINA ROBLES CABERNET SAUVIGNONPaso Robles, CA ‘21 |
19 |
WIENS CELLARS GRENACHE
Temecula, CA ’19 |
19 |
QUILT THREADCOUNTNapa Valley, CA bottle $ 48 |
16 |
DOFFO SYRAHTemecula, CA ’20 |
21 |
DRY CREEK ZINFANDEL Heritage, CA ‘20, bottle $50 |
17 |
Blush
AKASH PARLEZ VOUS ROSETemecula, CA ‘22 |
17 |
We adhere to the monterey bay aquarium seafood watch guidelines.
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.
Parties of six or more will have an eighteen percent service charge added to the final bill.
We do not accept cash payments and are unable to process them anywhere on our property for any goods or services.
VG= VEGAN
V= VEGETARIAN
GF= GLUTEN FREE
Kids
Breakfast
Open-2pm
MINI CHURRO WAFFLEcaramel, raspberries, whipped cream |
10 |
EGGS ANY STYLE*bacon or sausage, breakfast potato |
8 |
BUTTERMILK PANCAKEmaple syrup & choice of blueberries, strawberries, raspberries, or chocolate chip Choice of bacon or sausage additional toppings $1 each |
9 |
YOGURT BOWLhouse granola, fresh fruit |
8 |
Lunch & Dinner
2pm - Close
CHICKEN TENDERSwith your choice of fries or fruit |
10 |
GRILLED CHEESE SANDWICHwith your choice of fries or fruit |
8 |
CHEESE QUESADILLAwith your choice of fries or fruit, add chicken +4 |
8 |
C.F.KIDS CHEESEBURGERquarter pound patty, cheddar cheese, tomato, romaine lettuce, brioche bun, choice of fries or fruit |
10 |
Best for children 12 years or younger
Wine
Wines by the Glass
BUBBLES
LA MARCAProsecco, Veneto, Italy NV |
12 |
CHANDONBrut, California NV |
15 |
WHITE
FESS PARKERRiesling, "Rodney's Vineyard' Dry, Santa Barbara, California 2019 |
18 |
ROBERT RENZONIPinot Grigio, Temecula, California 2022 |
12 |
EDNA VALLEYSauvignon Blanc, San Luis Obispo , California 2021 |
13 |
ASTROLABESauvignon Blanc, Marlborough, New Zealand 2022 |
20 |
DIATOMChardonnay, Santa Barbara, California 2022 |
20 |
LA CREMAChardonnay, Russian River Valley, California 2021 |
22 |
BLUSH
AKASHParlez Vous Rosé, Temecula, California 2022 |
17 |
RED
Cambria ’Julias Vineyard’Pinot Noir, Santa Maria Valley, California 2021 |
22 |
ROBERT RENZONISangiovese, Temecula, California 2020 |
13 |
PELTZER FAMILY CELLARSMalbec, Temecula, California 2020 |
16 |
CORKFIRERed Blend, Fallbrook, California 2020 |
16 |
VINA ROBLESCabernet Sauvignon, Paso Robles, California 2021 |
19 |
QUILT THREADCOUNTNapa Valley, California |
glass 16 | carafe 48 |
DOFFOSyrah, Temecula, California 2020 |
21 |
DRY CREEK'Heritage', Zinfandel, Sonoma County, California 2020 |
glass 17 | carafe 50 |
Heard it ThroughThe Grapevine
I love this place! The staff is very welcoming, and the food is delicious! The presentation of food is amazing, and I would definitely recommend this place.- Isabella A., Los Angeles.
Great wine and cheese board, from locally sourced ingredients. Brunch the next day was nothing short of fabulous! A must when visiting this area!- Tracy T., Los Angeles.
We had a wonderful dinner at Corkfire & felt completely safe...the staff and their procedures & precautions put me at ease...We will definitely be back!- Erin S., Anza, CA
5.21.24 Pecking Order w. Peltzer Winery
Join us for the Pecking Order with Peltzer Winery a unique and interactive culinary experience held in our private dining space The Quarry Room. Executive Chef Ben Diaz has crafted a special 5-course menu for the evening. Each course will be accompanied by tastings from Peltzer Winery, selected to enhance your dining experience.
Tues 5.21.24
$140 per person.
Mother's Day Brunch
Savor a memorable culinary experience with our special Mother's Day Brunch. Treat Mom to an exquisite array of dishes crafted with care.
More Information
Wine Wednesday
Join us every Wednesday for 50% OFF select bottles as chosen by our resident sommelier.
Tuesday: Industry Night
Tuesday Night is Industry Night. Join us for 15% OFF your entire bill.
(Present your work ID or a paystub and receive your discount)
Hours of Operation
- Sunday - Thursday, 7:00 a.m. to 9 p.m.
- Friday and Saturday, 7:00 a.m. to 10 p.m.
Private Catered Events
Host your next catered event at CorkFire Kitchen and enjoy exceptional catering services paired with breathtaking golf course views. Our dedicated events team will work with you to create a customized menu to impress your guests. Catering to all occasions, from private celebrations to family reunions to corporate events.
Please call - (951) 587 1479
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