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.
29
Pan-seared with a lime curry butter sauce, crisp bacon, sweet potato apple coleslaw, and crostini.
24
Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips, and mustards.
19
Edamame hummus, rosemary whipped chèvre cheese and roasted onion mushroom pâté. Served with pickled vegetables, infused oils, and crostini.
24
Cold smoked trout fillet with cucumber fennel salad, pepper relish, and dill whipped cream.
16
Creamy shrimp bisque with sherry wine, dill crème fraîche, grilled shrimp, and crostini.
16
Artisanal greens with grilled corn, hearts of palm, red onion, feta cheese, lemon turmeric vinaigrette, toasted walnuts, and peppered cracker.
18
Heirloom tomatoes with fresh mozzarella, balsamic syrup, basil oil, cracked black pepper, and sea salt.
18
Crisp romaine lettuce tossed in Caesar dressing, shaved asiago, cracked black pepper, and crisp parmesan wafer.
Refreshing, palate cleansing house-made sorbet.
48
Grilled filet of beef topped with basil pesto, roasted tomato confit, and merlot demi-glace.
42
Sautéed super lump crab tossed with dill, roasted peppers, and cream. Served with three mustard cream, fried potato straws, and creamy fennel coleslaw.
46
Cold smoked, seasoned, grilled, and served with roasted pepper chimichurri and fried potato in truffle oil.
34
Chicken thighs braised in a lemon curry cream over rosemary risotto with grilled chicken breast and finished with lime chili yogurt.
43
Sautéed walleye fillet topped with lemon chive compound butter, pineapple relish, and pecan rice.
30
Handmade tamales, soft masa filled with white cheddar, roasted corn, and peppers wrapped in corn husk, steamed and finished with a cream sauce. Served with southwest vegan chili and twice-baked sweet potato with chili sour cream and candied maple jalapeños.
16
Layered with vanilla custard, a light sponge cake dipped in white chocolate ganache, strawberries in syrup, Chantilly, and fresh strawberries.
16
Orange white chocolate French custard topped with caramelized sugar and orange marmalade.
16
A gentle chocolate-flavored cake with dates, brandy, chocolate glaze, sweet cream, candied pistachios, and rose petals.
16
Chef’s daily selection of house-made cheesecake.
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