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!
A la carte orders welcome.
25
Paper thin slices of charred filet of beef tenderloin with asiago aioli, cracked black pepper, and crostini.
24
Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips, and mustards.
19
Toasted French baguette topped with chevre cheese and grape preserves. Served with fresh greens tossed in a light vinaigrette.
26
Jumbo lump crab tossed with smoky tequila, lime, chives, grapeseed oil, cracked black pepper, and served with a curried cracker.
16
Creamy shrimp bisque with crème fraiche, grilled shrimp, and crostini.
18
Mixed greens tossed in an orange poppy seed dressing with celery, carrots, fresh mozzarella, and toasted walnuts.
18
Baby iceberg wedge with Maytag blue cheese dressing, crisp bacon, roasted tomatoes, crack black pepper, and balsamic syrup.
Refreshing, palate cleansing house-made sorbet.
45
Grilled filet of beef tenderloin with a smoked chili demi-glace, roasted sweet peppers, mushrooms, and crisp smoked pork belly.
45
Pan-seared halibut seasoned with a toasted kale rub served with a fennel velouté, jumbo lump crab mashed potatoes, and green onion.
36
Grilled free-range chicken breast with a dry vermouth and fresh sage cream sauce, prosciutto, and hanover crisps.
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.
47
Bone-in Delmonico tossed in our house coffee rub and grilled. Served with fresh herb compound butter, shiitake mushrooms, and horseradish aioli.
42
Thinly sliced veal sautéed with lemon brown butter, capers, and parsley, served with sun-dried tomatoes and angel hair pasta.
7
Baked thinly sliced potatoes layered with cream and garlic.
7
16
Chef’s daily selection of house-made cheesecake.
16
A French pastry filled with dried fruit, basted with a sugary rum syrup, and finished with a grilled pineapple cream sauce.
16
A light and delicate chocolate custard served with a house-baked tuile cookie.
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.
The Forks Inn
Kelly Mountain Road, Elkins, WV 26241
Contact
304.637.0932 | [email protected] | attheforks.com
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