Upscale Dining at The Forks in Elkins, WV

A dining destination in its own right, The Forks Restaurant offers upscale food in a relaxed atmosphere.

The Forks Restaurant serves dinner Tuesday through Sunday. Our cuisine is a mixture of fine comfort and French inspired American dishes, with our menu changing seasonally. Please review our current menu, below.

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3 days ago

The Forks Inn

Tonight's Features 10/11/19

Soup ~ Smoked trout chowder with black pepper and crostini.

Pasta ~ Gemelli with BBQ beef, wild mushrooms, onion and spinach in a sun dried tomato cream sauce with parmesan.

Catch ~ Grilled Mahi Mahi with crawfish etouffee, pecan rice and ratatouille.

Special ~ Veal scallopini with chicken of the woods mushrooms, three cheese blend, balsamic syrup and thyme butter.

~ Slow roasted, lightly smoked prime rib au jus with horse radish cream sauce.
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Tonights Features 10/11/19

Soup ~ Smoked trout chowder with black pepper and crostini.

Pasta ~ Gemelli with BBQ beef, wild mushrooms, onion and spinach in a sun dried tomato cream sauce with parmesan.

Catch ~ Grilled Mahi Mahi with crawfish etouffee, pecan rice and ratatouille.

Special ~ Veal scallopini with chicken of the woods mushrooms, three cheese blend, balsamic syrup and thyme butter.

~ Slow roasted, lightly smoked prime rib au jus with horse radish cream sauce.

Comment on Facebook

Cody Kerns PRIME RIB IS TODAY UGH

Yum 😋

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Forks Inn Fall Dinner Menu:

Appetizers | Salads | Entrees | Special Plates | Desserts

Appetizers

Smoked Trout

Trout fillet, lightly smoked and served with pepper relish, fennel cucumber slaw and dill Chantilly cream. 12

Soup du jour

A delicious creation of fresh ingredients. inquire for the feature today. 6

Mushroom Tartlet

Puff pastry filled with wild mushrooms, caramelized onions and three cheese blend served with herb tomato cream and bacon jam. 16

Tuna Carpaccio  

Seasoned and pan chard Ahi Tuna sliced thin and served rare with asiago mayo, soy aioli and pineapple celeriac salad. 20

Hummus Pinwheel

Flour tortilla filled with an orange cumin hummus, roasted vegetables and baby greens then rolled and sliced. Served with butternut squash coleslaw, fresh herb mayo and chili aioli. 13

Salads

The Forks House Salad

mixed greens, oven roasted plum tomatoes, feta cheese and soy nuts. 8

Asian Salad

Oriental soy noodles, roasted peppers, snow peas, greens, carrots, sweet sesame dressing and peanuts. 9

Autumn Greens

Baby greens tossed with quinoa, roasted apples, sweet potato, peppers, and pickled onions in a honey mustard poppy seed dressing with a crisp blue cheese parmesan wafer. 16

Available dressings: Smoked Tomato Bacon, Balsamic Vinaigrette, Dill Cucumber, Sweet Sesame Dressing and Red Pepper Ranch.

Entrees:

Bone-in Pork Chop

Lightly smoked, grilled and topped with apple fig jam and Madeira demi-glace. 28

Filet of Beef Tenderloin

Grilled and topped with a tomato confit and roasted shallot demi-glace. 35

Duck Breast

Marinated in honey and thyme, pan seared and served with a corn and bacon rice cake, parsnip puree, roasted peach chutney and caramel coffee demi-glace. 34

Catch of the Day

Changes daily, please inquire with your server.  Market price

Vegetarian Delight

Vegetarian chili with smoked gouda and tortilla chips. Served with a butternut squash casserole and sautéed parmesan squash with cilantro sour cream.  21

Pasta du jour

Chef’s daily pasta creation. 17

Steak Au Poivre Vert

Pan seared flat iron steak, finished with a brandy and green peppercorn sauce. 22

Seafood Stew

Cod, shrimp, crab and mussels braised in a white wine saffron cream with fennel and dill.  35

18oz Ribeye

Grilled bone-in ribeye tossed in our house rub and topped with porcini mushrooms and roasted garlic butter. 55

Popcorn Trout

Fresh trout fillets crusted with popcorn, sautéed golden brown and finished with lemon garlic butter. 25

Ginger Soy Flank Steak

Encrusted with peanuts, pan seared and served with onion salsa and jalapeño aioli. 32

Fall Chicken Breast

Grilled marinated chicken breast topped with pears, roasted onions, brie cheese and star anise demi-glace. 20

Fresh Pasta Roulade

Sheet pasta filled with ricotta, provolone, Swiss, parmesan and fresh oregano then rolled and baked. Served with veal Bolognese, roasted butternut squash and asiago. 22

Nightly Features

We have various specials every night, you can check them out on our Facebook or on our homepage.

A potato and fresh vegetables accompany all entrees. Ask your server for the daily selection.

Special Plates

For smaller appetites, try one of the following as an entree. For bigger appetites, add either as a side.

Chicken Breast

Entree – 16
Side – 8

Flat Iron Steak

Entree – 20
Side – 16

A potato and fresh vegetables accompany all entrees. Ask your server for the daily selection.

Desserts

Satisfy your sweet tooth with one of these delectable desserts!

All desserts – 11

Chocolate Brownie Parfait

Walnut chocolate brownie layered with chocolate pasty cream, vanilla Chantilly and mini chocolate chips.

Warm Apple Cake

Granny smith apple spice cake topped with a salted caramel sauce and candied pecans.

Pumpkin Crepe Cake

French crepes layered with pumpkin mousse served with white chocolate cream and toasted hazelnuts.

Stuffed Pizzelle

Crisp pizzelle cookie cone filled with peach, pear, fig, apple and cranberry compote in simple syrup finished with butter and mint Chantilly.

Cheese Cake Du Jour

Ask your server about today’s selection.