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.
26
A curated selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.
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.
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.
16
A blend of sweet apple and roasted butternut squash, finished with a ginger crème fraîche and toasted pecans.
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.
18
Crisp iceberg lettuce topped with blue cheese dressing, smoked crispy bacon, heirloom grape tomatoes, balsamic syrup, and cracked black pepper.
Refreshing, palate cleansing house-made sorbet.
38
Almond and cornflake encrusted trout, sautéed and served with roasted acorn squash, creamy polenta, remoulade, and a pickled turmeric fennel salad.
48
Grilled beef tenderloin topped with savory bacon jam and tamarind port demi-glace. Served with seasoned potatoes with fresh herbs and butter.
42
Slow-braised rabbit in a delicate sherry cream with fresh oyster mushrooms, carrots, parsnips, corn, and crème fraîche.
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.
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.
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.
17
Chefs rotating cheesecake selection crafted from seasonal flavors.
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.
17
Spiced cake made with fresh ginger and apples, topped with a walnut crumb and finished with vanilla chantilly.
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.
The Forks Inn
Kelly Mountain Road, Elkins, WV 26241
Contact
304.637.0932 | [email protected] | attheforks.com
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