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.
A la carte orders welcome.
Seasoned with sage and served with BBQ aioli, poultry demi-glace, and creamy fennel coleslaw.
Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips, and mustards.
Blue Point Atlantic oysters topped with wilted spinach, cream, roasted peppers, Pernod, and asiago cheese.
Mushroom pate, smoked trout pate, garlic pate, cucumber olive salad, herb oil, chili oil, and crostini.
Creamy butternut squash bisque with curried honey, toasted pumpkin seeds, and crostini.
Fresh greens tossed with quinoa, roasted sweet potatoes, pomegranate, toasted walnuts, tahini vinaigrette, and asiago cheese.
Soy angel hair noodles tossed with greens, roasted peppers, Asian vinaigrette, and asiago cheese.
Refreshing, palate cleansing house-made sorbet.
Grilled with our house rub served with herb toast, Dijon mustard demi-glace, and wild mushrooms.
Sautéed with tamarind chili sauce served with lemon ginger rice and fried garlic chips.
Sautéed pork served with oven-roasted tomato, smoked ham, green onion, gruyere cheese, and smoked demi-glace.
Steamed vegetable dumpling, soy garlic chili Korean rice omelet, aji panca miso, rice and vegetable croquet, poblano mayo, and jicama salad.
Fresh shrimp sautéed with buttered rice noodles, soy garlic chili sauce, green onion, and fried pork belly.
Stewed chicken with sherry, chicken broth cream mushrooms, tomato gnocchi, and finished with manchego cheese.
Chef’s daily selection of house-made cheesecake.
Mango white chocolate cream on a honey graham crust with walnut lace wafer, mango coulis, and white chocolate cream.
Moist lemon blueberry crumb cake served with blueberry coulis, sweet cream, and lemon curd.
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.
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: