Our SIX COURSE TASTING MENU

Thoughtfully designed and prepared, our tasting menu features six courses: an appetizer, soup, salad, sorbet, entrée, and dessert. Served to you with care, each ingredient, texture, and flavor will compliment every dish to tell a story.

Bon appétit!

80

A la carte orders welcome.

Our APPETIZERS

Carpaccio

25

Paper thin slices of charred filet of beef tenderloin with asiago aioli, cracked black pepper, and crostini.

Charcuterie Board

24

Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips, and mustards.

French Baguette

19

Toasted French baguette topped with chevre cheese and grape preserves. Served with fresh greens tossed in a light vinaigrette.

Crab Margarita

26

Jumbo lump crab tossed with smoky tequila, lime, chives, grapeseed oil, cracked black pepper, and served with a curried cracker.

Our SOUP

Shrimp Bisque

16

Creamy shrimp bisque with crème fraiche, grilled shrimp, and crostini.

Our SALADS

Spring Greens

18

Mixed greens tossed in an orange poppy seed dressing with celery, carrots, fresh mozzarella, and toasted walnuts.

Baby Wedge

18

Baby iceberg wedge with Maytag blue cheese dressing, crisp bacon, roasted tomatoes, crack black pepper, and balsamic syrup.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

45

Grilled filet of beef tenderloin with a smoked chili demi-glace, roasted sweet peppers, mushrooms, and crisp smoked pork belly.

Halibut

45

Pan-seared halibut seasoned with a toasted kale rub served with a fennel velouté, jumbo lump crab mashed potatoes, and green onion.

Free Range Chicken

36

Grilled free-range chicken breast with a dry vermouth and fresh sage cream sauce, prosciutto, and hanover crisps.

Vegetarian Delight

29

Grilled pita topped with avocado, roasted tomatoes, olives, smoked gouda, and chili cilantro crema, cauliflower gratin with a Manchego and almond sauce, and seared tofu tabbouleh.

Bone-in Delmonico

47

Bone-in Delmonico tossed in our house coffee rub and grilled. Served with fresh herb compound butter, shiitake mushrooms, and horseradish aioli.

Veal Piccata

42

Thinly sliced veal sautéed with lemon brown butter, capers, and parsley, served with sun-dried tomatoes and angel hair pasta.

A la carte SIDES

Starch

Gratin Dauphinois Potatoes

7

Baked thinly sliced potatoes layered with cream and garlic.

Vegetable

Market

7

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Rum Baba

16

A French pastry filled with dried fruit, basted with a sugary rum syrup, and finished with a grilled pineapple cream sauce.

Chocolate Pot de Crème

16

A light and delicate chocolate custard served with a house-baked tuile cookie.

Raspberry Tart

16

Flakey tart crust with mascarpone pastry cream, fresh raspberries, raspberry coulis, and vanilla whipped cream.

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