Choose an appetizer, salad, entrée, and dessert to create your personalized dining experience. Soup and sorbet courses are preselected by our chef to perfectly enhance the flow of your meal. Every course is crafted with care for an unforgettable evening.
Bon appétit!
A la carte orders welcome.
27
A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.
27
Jumbo lump crab, lightly breaded and pan fried. Served with roasted pepper cream and arugula tossed in lemon vinaigrette.
19
Served with spring grain salad, dill whipped cream, and infused oils.
23
Steamed pork dumpling and roasted vegetable spring roll, served with turmeric ginger slaw, shiitake dashi, chili garlic mayo, and sweet chili sauce.
16
Jumbo lump crab in a creamy soup, finished with black pepper, red pepper oil, and crostini.
18
Spinach and mixed greens with warm bacon dressing, fresh herbs, roasted onion, toasted pecans, pickled egg, and crisp smoked bacon.
19
Julienne carrot, cucumber, roasted peppers, grilled corn, sliced flat iron steak, smoked gouda, peanut sauce, and lemon vinaigrette.
20
Cous cous salad with grilled zucchini, radish, sugar peas, tofu, boiled egg, mohamara, and warm naan.
Refreshing, palate cleansing house-made sorbet.
45
Pan seared with lemon butter, parsley, and fried capers, served with quinoa pilaf and roasted vegetables.
36
Crispy falafel with tzatziki and chili aioli. Roasted vegetable frittata. Fried rice cake with locally grown mushrooms and soy ginger sauce.
49
Served with crispy smashed potatoes, wild mushrooms, and Madeira demi.
58
Marinated and grilled, served with brandy morel mushroom cream and white truffle risotto.
36
Sautéed chicken in coconut milk and house curry blend, served with couscous and lime aioli.
38
Grilled shrimp with basil pesto, toasted walnuts, zucchini noodles, and saffron grits.
7
14
17
Served with lemon blueberry custard and ginger vanilla panko cookies.
17
Served with pistachio buttercream, caramel fudge sauce, and cream puffs filled with raspberry mousse.
17
Crumb topping, strawberry jam, white chocolate cream, and vanilla chantilly.
17
Chef’s rotating cheesecake crafted from seasonal flavors.
Please advise your server if you have food allergies or intolerances.
Join us for the first installment of our monthly Chef’s table private dining experience at The Forks!
This month we will be exploring the Tuscany region of Italy.
We are also offering an optional wine pairing to each course focusing on Italian wines from the Tuscany region and beyond.
To reserve your seat at this months table please call us:
304-637-0932