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.
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A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.
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Toasted pastry filled with soft cheese, finished with a buttery, cranberry simple syrup and toasted almonds.
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Fresh masa filled with crab, shrimp, and cheese, finished with Mornay sauce, green chili sauce, red chili aioli, and grilled corn black bean salad.
19
Served with jicama and roasted sweet potato salad, dill turmeric cream cheese, fig vinaigrette, and crostinis.
16
Creamy apple and butternut squash soup with creme fraiche, curried honey, toasted pumpkin seeds, and crostinis.
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Crisp romaine tossed in our Caesar dressing with pan seared baguettes, hard boiled egg, and shaved parmesan.
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Maple dijon vinaigrette with crisp pancetta, tomato, grilled apple, cheese, and roasted garlic croutons.
Refreshing, palate cleansing house-made sorbet.
39
Pan seared and finished on a cedar plank, served with toasted almonds, grapes, lemon, brown butter, and basmati rice.
36
Pan seared quick bread filled with burrata, roasted tomato, peppers, arugula, and herb mayo. Cabbage rolls with rice and roasted vegetables in tomato broth. Farro and barley salad finished with curry and turmeric.
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Grilled and served with bourbon garlic cream, shredded herb potatoes, and roasted peppers.
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Grilled with house rub and served over shrimp and crab etouffee.
36
Pan seared scallopini with a medley of local grown mushrooms, served alongside fresh herb gnocchi.
42
Braised lamb with winter vegetables in a Guinness broth, finished with roasted garlic baguette and rosemary couscous.
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Finished with white chocolate cream, salty caramel, candied walnuts, and vanilla chantilly.
17
Moist cake with pumpkin mousse, sweet cream, and almond tuile.
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Silky French custard served with a fresh crêpe and raspberry coulis.
17
Chef’s rotating cheesecake crafted from 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