Our SIX COURSE TASTING MENU

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!

90

A la carte orders welcome.

Our APPETIZERS

Charcuterie

26

A curated selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.

Global Spice Medley

21

An assortment of bold flavors including olive chili dipping oil, roasted carrot lemon curry dip, spiced artichoke lentil dip, and roasted eggplant tabbouleh. Accompanied by warm, freshly baked breads.

Empanadas

23

Crisp pastry pockets filled with tender shredded beef, roasted peppers, melted cheese, and fresh mushrooms. Served with a grilled corn and black bean salad, tangy tomato-green chili crema, and cilantro lime aioli.

Our SOUP

Apple Butternut Bisque

16

A blend of sweet apple and roasted butternut squash, finished with a ginger crème fraîche and toasted pecans.

Our SALADS

Winter Spinach Salad

18

Tender spinach tossed with dried apricots, cranberries, roasted sweet potato, and toasted pumpkin seeds. Finished with a maple cider vinaigrette, crumbled feta, and a delicate cheese twist.

Wedge Salad

18

Crisp iceberg lettuce topped with blue cheese dressing, smoked crispy bacon, heirloom grape tomatoes, balsamic syrup, and cracked black pepper.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Rainbow Trout Filet

38

Almond and cornflake encrusted trout, sautéed and served with roasted acorn squash, creamy polenta, remoulade, and a pickled turmeric fennel salad.

Filet of Beef Tenderloin

48

Grilled beef tenderloin topped with savory bacon jam and tamarind port demi-glace. Served with seasoned potatoes with fresh herbs and butter.

Braised Rabbit Fricassee

42

Slow-braised rabbit in a delicate sherry cream with fresh oyster mushrooms, carrots, parsnips, corn, and crème fraîche.

BBQ Hanger Steak

47

Grilled hanger steak seasoned with a smoky BBQ dry rub. Paired with crispy fried soy pork belly, plum red wine demi-glace, and a roasted parsnip purée.

Tuscan Chicken

38

Pan-seared chicken breast served over cheese-stuffed tortellini in a white wine cream sauce with artichokes, spinach, mushrooms, basil, roasted garlic, and shaved parmesan.

Vegetarian

32

Spaghetti squash tossed with wild mushrooms, red sauce, and aged parmesan, accompanied by a zucchini cheddar cake topped with a lemon pepper roasted garlic sour cream. Served with bruschetta on dark rye crostini, layered with roasted pumpkin pesto, artichoke, tomato, and toasted pecans.

Our DESSERTS

Cheesecake du Jour

17

Chefs rotating cheesecake selection crafted from seasonal flavors.

The Forks Triple Chocolate Banana Cake

17

Layers of decadent chocolate banana cake with rich chocolate cream, a smooth chocolate ganache, drizzled chocolate sauce, a delicate chocolate tuile cookie, and chocolate shavings.

Ginger Apple Cake

17

Spiced cake made with fresh ginger and apples, topped with a walnut crumb and finished with vanilla chantilly.

Vanilla Pudding Cake

17

Warm vanilla cake served with cherry rice pudding and a sorghum butter sauce.

No substitutions please. Please advise your server if you have food allergies or intolerances.

Tuscan Seven Course Chef's Table

Sunday, January 29 • 6 p.m.

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