Jonathan's Cork Restaurant(6320 E Tanque Verde Rd)

Blue crab meat, combined with a savory bread crumb dressing, then sautéed to a golden brown.

A heart of prime rib grilled with sweet bbq and served over mashed potatoes.

Five large shrimp, new orleans style, chilled, served with remoulade and cocktail sauce.

Steamed and served with drawn butter.

Four large shrimp, stuffed with queso fresco and wrapped with jalapeño bacon.

A cork tradition, sautéed in butter, a dash of spice, and red wine.

A blend of two cheeses, toasted in a tortilla, and served with our spicy tomato salsa.

Blackened chicken, chopped and rolled in a tortilla with cheese and tomatillo salsa.

A calamari steak, lightly coated with spices, blackened and finished with lemon butter.

simmered in garlic, shallots and wine; finished with butter and served with bread to dip.

Grilled, sautéed or blackened, your choice of one or all three ways.

Soup selection changes daily.

A delicate blend of crisp baby greens including endive, oakleaf and romaine.

Romaine lettuce wedges, a dressing of garlic, oil, anchovies, lemon, mustard and a touch of tabasco, parmesan cheese and croutons.

1/2 a heart of romaine charbroiled with tomatoes, parmesan, and bacon, served with a charred tomato vinaigrette.

Fresh spinach topped with feta cheese, served with rice wine vinaigrette, and kalamata olives.

1 choice from toppers served over 1 choice from salads.

Spice crusted chicken thighs, blackened and served with lemon butter sauce.

Two boneless, skinless chicken breasts stuffed with green chilies, feta cheese, with salsa butter.

A tucson favorit diced beef simmered in a green chili stew, served with A flour tortilla.

Selected angus beef. 8 oz. Patty served on a ciabatta bun with tomato, lettuce, choice of cheese and half a grilled baker.

Half a duck, roasted golden brown and finished on the grill with a sweet bbq sauce.

Sweet gulf shrimp sautéed with onions and green chilies, finished with a pepper jack cheese sauce and baked.

12 oz. Selected angus beef.

6 oz. Selected angus beef with a bordelaise sauce.

Sautéed with garlic, shallots, white wine, finished with butter and served Over pasta.

8 oz. Selected angus beef with a bordelaise sauce.

A cork tradition, selected angus top sirloin marinated with soy sauce and pineapple juice.

A Rack of Our Pork Ribs Slow Cooked and Brushed With Sweet Bbq Sauce.

Pistachio nut crusted lamb chops, grilled and served with a creole mustard cream sauce.

Tender veal liver, sautéed and served with onions.

Denver leg venison steak grilled, char-broiled, sautéed or blackened and served with a selected sauce.

Fresh vegetable of the day.

An 8 oz. Filet, wrapped with jalapeño bacon and char-broiled, excellent rare.

When available will be served the same way as venison.

9 oz. Selected angus beef.

16 oz. Selected angus beef.

Ask your server.

With pistachios and fudge sauce.