Cork's menu, which the chef spent five years perfecting, draws inspiration from a range of cultures and blends cooking traditions from around the globe. Starters include a seaworthy plate of mussels ($11) or landlubbing chicken wings. These famous finger foods come in orders of 10 or 20 ($7.50 or $14 respectively) and coated in sauces such as hellfire, hoisin barbecue, hot and honey, or eternity. Pizzas and flatbreads range from basic tomato pizza ($10) to a succulent Sae's Poke flatbread (yellowfin tuna, onion, cucumber, nori, cilantro, and wasabi cream, $14). Entrees are arranged aerodynamically by plate size and lift-to-drag ratio. The peking duck spring rolls ($9) fall under the small category, while the shrimp mac 'n' cheese ($12) is a medium dish. A 12 oz. grilled NY strip ($28) or half a roasted chicken ($16) is large enough to satisfy any appetite.