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.
Soft flour tortillas filled with duck confit, manchego cheese, greens, pickled onions, raspberry salsa, and cilantro crema.
Fresh daily selection of cured meats, cheeses, pâtés or terrines, olives, dips, and mustards.
Grilled curried shrimp with orange aioli, cheesy grits, and corn tomato salad.
House-smoked trout served with pepper relish, dill whipped cream, and a cucumber fennel salad.
A creamy blend of crab, herbs, and spices served with crisp pita chips.
Heirloom tomato slices with buffalo mozzarella, balsamic syrup, basil oil, sea salt, and cracked black pepper.
Fresh greens tossed in a vanilla raspberry dressing with peppered chevre, cherry tomato, toasted almonds, and seeded crackers.
Baby spinach with an apple cider vinaigrette, bacon, toasted pecans, Granny Smith apples, roasted shallots, garlic croutons, and pickled egg.
Refreshing, palate cleansing house-made sorbet.
Smoked then grilled filet of beef tenderloin topped with tomato confit, basil pesto, King trumpet mushrooms, and port demi-glace.
Sautéed pecan-crusted Red Snapper with a roasted pepper Cajun cream, sweet corn rice cake, and jicama coleslaw.
Curried chicken with lime cilantro yogurt, toasted cashews, rosemary risotto, and cucumber relish.
Tea sandwich, open-faced multigrain bread with herbed chickpea puree, basil yogurt, blistered tomato, and balsamic syrup. Mushroom tortellini tossed in a lemon cream and Alooki Tippi, an Indian potato cake, and chucumber salad.
Grilled flat iron steak with a brandy green peppercorn cream sauce and crispy onion straws.
Grilled pork tenderloin tossed in a chaat masala spice rub with jalapeno aioli, grilled pineapple relish, and fava beans.
Baked thinly sliced potatoes layered with cream and garlic.
Chef’s daily selection of house-made cheesecake.
A white chocolate orange vanilla custard with a caramel sugar top.
A strained curd flavored with saffron, cardamom pod and honey, layered with vanilla Chantilly and topped with toasted almonds and pistachios.
Vanilla sponge cake with strawberries in syrup, pastry cream and whipped cream. Topped with strawberry coulis and fresh strawberries.
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: