Please join us at the farm table for a casual evening of wine! We will have a variety of wines for all of your holiday events and gift giving.

Wines presented by our wine guy, 

Michael Cregar, Certified Sommelier

Bubbles, Whites, Reds, and Dessert, 12 wines to sample!

Just $24 per person, plus tax and gratuity

A multi-faceted artist in the most classic sense, his songwriting, singing, and guitar playing beautifully reveal Nagy’s personalized music refreshingly and honestly infused with elements of soul, r&b, rock, and gospel.

1st Friday Music on the bRicks is brought to you by The Greater Flint Arts Council.

Graduated from Wayne State University with a Bachelor in Classical Guitar Performance. Studied on scholarship at Universidade Federal De Minas Gerais, Brazil, with Flavio Barbeitas. Has studied with Lee Dynament, Mari Yancho, Steven Carryer.

Reilly is the son of Michael and Jennifer Keenan and has been immersed in wine culture from a very early age. Like his father, Michael, the president of Keenan Winery, and his grandfather, Robert, Reilly grew up amongst the estate vines on Spring Mountain. Beginning at age sixteen, he worked every harvest.

Reilly is now an integral part of the Keenan Winemaking team, made up of his father, Michael; the cellar master, Art; and the winery general manager, Matt. He will tell you about maintaining the established winemaking and aging protocols that shape the style of Keenan Wines.

The Keenan family proudly produces ultra-premium, Bordeaux-style wines, solar-powered and sustainably farmed on our multigenerational Napa Valley, Spring Mountain estate. Keenan wines express our distinctive mountain terroir, pure varietal flavor, and superb aging potential.

Enjoy a 4-course dinner and 5 wines as Reilly shares with you tales of what it's like to grow up immersed in wine culture, as the 3rd generation of Keenans to follow his love and passion for wine. Get the inside story on the winery and the future of winemaking at Keenan from Reilly.

Chardonnay 2020  paired with Yellowtail Carpaccio with citrus fennel

Cabernet Sauvignon 2018 paired with Duck Ragu with tagliatelle

Merlot Reserve, Mailbox Vineyard 2019, and Cabernet Sauvignon, Spring Mountain Reserve 2018 paired with glazed beef Short Rib with cellentani gratin

 Zinfandel, 100% Estate 2020 paired with Chocolate Pot de Crepe with blackberry 

$125.00 per person plus tax & gratuity

Make your reservation today!

810-422-9625

Kick off Flint’s Jazz Festival Weekend here on the patio with these guys!

Our special guests:

Sean Sutton, Sales Marketing Lead

Michael Cregar, Certified Sommelier

16 wines to be sampled perfect for Summer enjoyment!

Just $ 45/ person + gratuity & tax.

Bonus: Darci’s Cellar Sale – stock up on rare & limited wines

635 S Saginaw St – Historic Downtown Flint, MI 48502 –

RSVP today! Voice (810) 422-9625 info@corkonsaginaw.com

www.corkonsaginaw.com

Flint’s most award-winning restaurant is celebrating 13 years!

Best Wine List, Best Desserts, Most Romantic Restaurant,

Best Chef – Marge Murphy-Cregar

Soup:

Spring Pea Vichyssoice with crème fraiche

Carrot Soup with crispy fried leeks

Salad:

Shaved Fennel Salad mixed greens, pea shoots, sherry vinaigrette

Boston Wedge with green goddess dressing, tomatoes,cucumber noodles, fresh herbs

Caesar with Prosciutto Crisps and Fresh Baked Croutons

Entrée:

Lobster Eggs Benedict

4 oz. lobster tail, free range eggs on whole grain English muffins and hollandaise sauce

Stuffed Chicken Breast

Farm market chicken breast,stuffed with house made ricotta and fresh garden herbs

Brûléed Lemon Dill Salmon

Grilled salmon, cucumber herb sauce and spring risotto

Grilled Lamb Chops

Three chops, mint pesto and potato dauphinoise

Crab Cakes

Jumbo lump cakes with a roasted red pepper curry sauce and spring risotto

Lobster Frittata

Butter poached lobster, fresh asparagus, gruyere cheese

Lamb Shanks

Shanks braised in  artichokes and olives with Parmesan risotto

Petit Filet

Crab hollandaise, potato dauphinoise, fresh asparagus

Dessert:

Raspberry Country Cake   

Rhubarb Upside Down Cake with vanilla bean ice cream   

Italian Lemon Cake