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

Baked Brie

24

Baby brie wrapped in prosciutto and puff pastry served with a dried fruit compote in simple syrup and warm baguette.

Charcuterie Board

24

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

Fried Oysters

26

Fresh oysters breaded, fried and served with marinated coleslaw, chili aioli and tomato concassé.

Spread Trio

19

Roasted tomato baba ganoush, spicy bean hummus, and olive pepper tapenade with infused oils, crostini, and pita.

Our SOUP

Smoked Trout Corn Chowder

14

Hearty chowder with smoked trout, roasted corn, chive, crème fraîche, and crostini.

Our SALADS

Winter Greens

16

Fresh greens with oven-roasted tomatoes, feta cheese, parsley, balsamic vinaigrette, and toasted walnuts.

Asian Salad

16

Soy angel hair noodles tossed with greens, roasted peppers, Asian vinaigrette, and asiago cheese.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Filet of Beef Tenderloin

42

Grilled and topped with bacon jam, roasted shallot demi-glace, and rosemary truffle-fried potato.

Striped Bass

40

Sautéed with tamarind chili sauce served with lemon ginger rice and fried garlic chips.

Veal Scaloppini

36

Sautéed pounded and seasoned veal cutlets topped with crab gratin over angel hair pasta.

Vegetarian Delight

30

Puff pastry tart with caramelized onion, mushrooms, and herb mayo. A chickpea, black bean, cucumber, and tomato salad paired with crisp tofu tossed in peanut sauce. Served alongside creamed spinach with gemelli pasta and topped with asiago cheese.

Asian Shrimp

39

Fresh shrimp sautéed with buttered rice noodles, soy garlic chili sauce, green onion, and fried pork belly.

Chicken Fricassee

36

Stewed chicken with sherry, chicken broth cream mushrooms, tomato gnocchi, and finished with manchego cheese.

A la carte SIDES

Starch

7

Market.

Vegetable

7

Market.

Our DESSERTS

Cheesecake

16

Chef’s daily selection of house-made cheesecake.

Triple Chocolate Bread Pudding Bomb

16

Rich chocolate bread pudding filled with warm ganache, nut praline, and house-made vanilla ice cream.

Lemon Blueberry Crumb Cake

16

Moist lemon blueberry crumb cake served with blueberry coulis, sweet cream, and lemon curd.

Apple Strudel

16

Baked Granny Smith tart apples, butter, cinnamon sugar, and raisins in pastry served with a sweet cream sauce and candied pecans.

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