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!

100

A la carte orders welcome.

Our APPETIZERS

Charcuterie

27

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

Santa Fe Egg roll

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.

Hearth & Harvest Spreads

21

A crafted selection of roasted garlic pâté, muhammara, curried lentils, and basil hummus, served with pickled vegetables, herb oil, and crostinis.

Smoked Trout B.L.T.

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.

Our SOUP

Roasted Tomato Bisque

16

Creamy roasted tomato soup finished with basil purée, a drizzle of balsamic syrup, toasted pecans, and house crostinis.

Our SALADS

Arugula Salad

19

Mixed greens with roasted butternut squash, peppers, pear, and crisp bacon, tossed in an apple cider vinaigrette with shaved asiago and garlic croutons.

Fall Greens

18

Tossed with green onion dressing, strawberries, bacon, toasted almonds, chèvre cheese, and poppy seed crackers.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Rainbow Trout Filet

39

Sautéed with lime-parsley avocado butter, served over sun-dried tomato risotto.

Forest & Farro Plate

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.

Filet of Beef Tenderloin

49

Grilled filet with dijon mustard, prosciutto, mushroom duxelle, and puff pastry, served with madeira demi-glace.

Curried Pork Tenderloin

42

Grilled pork tenderloin with lemon-fennel sausage, Frangelico demi-glace, and roasted pumpkin purée.

Stuffed Quail

50

Roasted quail filled with apple-pecan mousse, served with port demi-glace, chili wild rice, and cranberry chutney.

New York Strip

57

Grilled with house coffee rub, caramelized onions, herb butter, and cabernet demi-glace.

SIDES

Seasonal Vegetable or Starch of the day

7

Locally Grown Mushroom Medley

14

Our DESSERTS

Chocolate Banana Bread Pudding

17

Warm bread pudding with chocolate ganache, fried bananas, and a rice-crispy peanut butter truffle, finished with milk chocolate sauce.

Sweet Potato Apple Tart

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.

White Chocolate Berry Trifle

17

Layers of white chocolate mousse and seasonal berries with cake lightly brushed in Irish whiskey, finished with vanilla chantilly.

Cheesecake du Jour

17

Chef’s rotating cheesecake featuring seasonal flavors.

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