Cork'n Cleaver Restaurant - Fort Wayne, IN

ten to twelve button cap mushrooms stuffed with cream cheese, garlic powder, and beef base, topped with provolone and parmesan cheese then baked until golden brown

four pieces of baked ciabatta bread topped with a pesto cream cheese, tomatoes, garlic, onions, cilantro, olive oil, balsamic vinegar and shredded parmesan cheese

seven shrimp lightly marinated in our teriyaki sauce charbroiledand served on a bed of rice with a wedge of lemon and drawn butter

seven shrimp lightly marinated in our teriyaki sauce, brushed with santa fe spices and butter charbroiled, and served on a bed of rice with a lemon wedge of and bleu cheese dressing

seven shrimp lightly marinated in our teriyaki sauce, seasoned with our blackened seasoning, charbroiled, and served on a bed of rice with a lemon wedge and drawn butter

seven teriyaki, santa fe, and blackened shrimp (21 total) as well as our caps and cheese all on one platter served with drawn butter, bleu cheese dressing, and a wedge of lemon

fresh snails placed on white wine, garlic mushroom caps and topped with garlic, pesto, artichoke, onion and bleu cheese. the escargot is baked until golden brown and served with two toasted ciabatta bread points and a wedge of lemon

nine shrimp served chilled with our homemade tangy cocktail sauce, fresh lemon wedge, and saltine crackers

three two-ounce crab cakes placed on our remoulade sauce with a fresh lemon wedge

four to five ounces of smoked king salmon served chilled with garlic flatbread crackers, dill cream cheese, capers, and white onions with a lemon wedge

six ounces of grade sashimi tuna pressed with black and white sesame seeds, fresh garlic, and ginger seared rare and served with wasabi drizzle, kimchee cabbage, sweet pickled ginger and a lemon wedge

five one-ounce pieces of choice tenderloin wrapped in puffed pastry and baked until golden brown. they are placed over a mushroom, chardonnay brown sauce

homemade everyday - a cork 'n cleaver classic!

please ask your server for today's featured soup

sauteed garlic mushrooms

award winning salad bar! garden fresh everyday with homemade salad dressings

a ten ounce fresh boneless chicken breast marinated in our hawaiian teriyaki sauce. the breast is charbroiled tender and served with our homemade teriyaki sauce and a fresh grilled pineapple

four two-ounce filet brochettes marinated in teriyaki sauce. the brochettes are skewered with green peppers, red onions, tomatoes and mushrooms and when charbroiled is served on a bed of rice

two eight-ounce bone-on center cut pork chops seasoned with lawrys and garlic salt, charbroiled until tender and juicy, and served with an apple relish. the pork chops can also be seasoned with our blackened or santa fe seasonings

a full slab of baby back ribs slowed cooked for hours then cooled completely. these ribs are brushed with a chipotle bbq sauce (sweet and spicy) then baked in the oven until hot and tender and served with a side of bbq sauce. chipoltle is a smoked habenero pepper

a fourteen ounce u.s.d.a choice center cut new york strip

a fourteen ounce new york strip steak pressed in cracked black peppercorn and marinated overnight. it is charbroiled, served over sauteed onions, and topped with a brown sauce

u.s.d.a choice tenderloin filets charbroiled and served with bearnaise sauce

our eight ounce filet marinated in our homemade teriyaki sauce

u.s.d.a. choice prime rib seasoned and slow roasted served with au jus and creamy horse radish sauce

a six ounce petit filet and a 6-7 ounce australian cold water lobster tail served with bearnaise sauce, drawn butter, and a lemon wedge

two 6-7 oz. cold water lobster tails served with drawn butter

ten shrimp lightly marinated in teriyaki sauce served over a bed of rice with a lemon wedge and drawn butter: charbroiled

ten shrimp lightly marinated in teriyaki sauce seasoned with santa fe seasoning and brushed with santa fe butter served over a bed of rice with a lemon wedge and bleu cheese dressing: charbroiled

ten shrimp lightly marinated in teriyaki sauce seasoned with blackened seasoning (paprika, salt, onion powder, garlic powder, cayenne pepper, white pepper, black pepper, thyme leaves, and oregano) served over a bed of rice with a lemon wedge and drawn butter: charbroiled

fresh atlantic salmon seasoned with blackened spices seared and topped with bleu cheese dressing and baked in the oven until golden brown. this salmon is served with a lemon wedge and bleu cheese dressing. the salmon is also offered charbroiled plain, blackened and baked with just bleu cheese. the charbroiled plain and blackened are served with our aoli sauce

yellow fin tuna steak lightly marinated in teriyaki sauce seasoned with blackened spices. served with aioli sauce: charbroiled, seared

four two-ounce crab cakes baked in the oven until golden brown and placed on our remoulade sauce with a lemon wedge

ten ounces of 1 grade sashimi tuna pressed with black and white sesame seeds, fresh garlic, and ginger then seared to rare. it is served with wasabi drizzle, kimchee cabbage, sweet pickled ginger and a lemon wedge: seared

one and 1/2 pounds of red grade crab steamed and served with a lemon wedge and drawn butter. the crab is cut on the underside for easy cracking

the 6-7 ounce cold water lobster tail is baked in the oven to a tender white color and served with drawn butter and a lemon wedge - market price

a six ounce petit filet and a 6-7 ounce australian cold water lobster tail served with bearnaise sauce, drawn butter, and a lemon wedge

two 6-7 oz. australian cold water lobster tails served with drawn butter

you're never too old for mud pie. our house favorite. a rich chocolate cookie crust with coffee ice cream and chocolate fudge, topped with whipped cream and almonds