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.
23
Smoked chicken, avocado, roasted corn, peppers, onions, black beans, white cheddar, rolled and fried crisp. Served with chili slaw, salsa fresca, and lime-chili sour cream.
21
A crafted selection of roasted garlic pâté, muhammara, curried lentils, and basil hummus, served with pickled vegetables, herb oil, and crostinis.
26
Our twist on a classic, with smoked trout, crisp bacon, lettuce, and oven-roasted tomato on brioche, finished with lemon dill aïoli. Served with red pepper whipped cream and toasted orzo salad.
16
Creamy roasted tomato soup finished with basil purée, a drizzle of balsamic syrup, toasted pecans, and house crostinis.
19
Fresh arugula with dried fruit and roasted onion, tossed in maple vinaigrette, topped with smoked gouda, toasted pecans, and sweet potato crackers.
18
Mixed greens with roasted butternut squash, sweet peppers, and pear, tossed in cider vinaigrette with crisp bacon, shaved asiago, and garlic croutons.
Refreshing, palate cleansing house-made sorbet.
39
Sautéed with lime-parsley avocado butter, served over sun-dried tomato risotto.
36
A vegetarian trio of lentil crêpe with local mushrooms, butternut ravioli in lemon curry cream, and farro tomato-basil salad with orange vinaigrette and toasted walnuts.
49
Grilled filet with dijon mustard, prosciutto, mushroom duxelle, and puff pastry, served with madeira demi-glace.
42
Grilled pork tenderloin with lemon-fennel sausage, Frangelico demi-glace, and roasted pumpkin purée.
50
Roasted quail filled with apple-pecan mousse, served with port demi-glace, chili wild rice, and cranberry chutney.
57
Grilled with house coffee rub, caramelized onions, herb butter, and cabernet demi-glace.
7
14
17
Warm bread pudding with chocolate ganache, fried bananas, and a rice-crispy peanut butter truffle, finished with milk chocolate sauce.
17
A delicate pastry with sweet potato and Granny Smith apple, finished with maple pecan glaze and served with sweet cream sauce and vanilla chantilly.
17
Layers of white chocolate mousse and seasonal berries with cake lightly brushed in Irish whiskey, finished with vanilla chantilly.
17
Chef’s rotating cheesecake featuring seasonal flavors.
No substitutions please. 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