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.
28
A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.
26
Fresh Maine lobster tossed with ditalini pasta, sherry cream, white cheddar, shaved parmesan, and fresh chives, finished with a white truffle baguette.
21
Black olive cream cheese dip, roasted pepper hummus, lemon curry sweet potato lentil dip, and garlic pâté, served with crostinis, naan, infused oils, and raw and pickled vegetables.
19
Artichoke cucumber salad, toasted almonds, whipped roasted pepper cream, and infused oils.
23
House made filled pasta in a lemon curry cream, crisp maple bacon, oregano, toasted pecans, and shaved parmesan.
16
Sautéed vegetables, rich chicken stock, and cream, finished with crème fraîche and crostinis.
19
Tender greens in a cider vinaigrette, with apples, dried cranberries, smoked gouda, toasted pecans, and a sweet potato chili cracker.
20
Baby iceberg with blue cheese dressing, smoky crisp bacon, heirloom grape tomatoes, and balsamic syrup.
Refreshing, palate cleansing house-made sorbet.
49
Grilled beef tenderloin with a brandy dijon demi-glace and wild mushroom risotto.
38
Grilled, with white beans, roasted tomato, basil, and toasted orzo.
42
Grilled and chili glazed with apple demi-glace, and a chutney of cranberry, roasted onion, and pecan. Served with pumpkin purée and crisp bacon.
45
Filled with jumbo lump crab, grilled Old Bay shrimp, brandy lobster sauce with dill, and saffron grits.
44
Roasted vegetables, cabernet demi-glace, wide egg noodles, shaved parmesan, and fresh oregano.
36
Chili glazed tofu vegetable kabob over dashi ginger basmati, warm lentil pâté with naan, layered sweet potato, and maple yogurt.
7
14
17
Chef’s rotating cheesecake crafted from seasonal flavors.
17
Creamy chocolate custard on an oreo crust, topped with chocolate ganache, a crisp chocolate cookie, and dark chocolate cream.
17
Fresh peaches, brown sugar, butter, and vanilla cake, with white chocolate cream, peach coulis, and a tuile cookie.
17
Granny smith apple strudel in phyllo pastry, a cranberry cream cheese pistachio pinwheel, and a pumpkin whoopie pie filled with vanilla chantilly, finished with maple walnuts and sweet cream.
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