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.
27
A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments
21
Filled with brie cheese, wrapped in prosciutto, then baked. Served with roasted carrots, sweet potato, toasted pistachios, honey yogurt, and chili aioli.
19
Served with dill potato salad, strawberries, grapes, and lemon vinaigrette.
30
Served with turmeric celery root salad, Thai coconut lime vinaigrette, soy reduction, and fried leeks.
16
Served with crème fraîche, fried shiitake, and crostini.
19
Fresh heirloom tomato layered with mozzarella cheese, topped with fresh basil chiffonade, extra virgin olive oil, balsamic syrup, sea salt, and cracked black pepper.
20
Fresh greens tossed with heirloom grape tomatoes, cucumber, avocado, chickpeas, fresh dill, roasted chicken, feta cheese, lemon tahini dressing, and garlic croutons.
19
Greens tossed with tomato and fresh basil in a white wine vinaigrette, finished with burrata cheese, grilled peaches, toasted pine nuts and fresh baguette.
Refreshing, palate cleansing house-made sorbet.
41
Wrapped in applewood smoked bacon, pan seared, and finished with honey chili glaze and jalapeño aioli. Served with sesame ginger miso rice noodles.
36
Zucchini involtini filled with roasted vegetables and cheese, topped with basil cream. A pan seared mushroom cheese dumpling, served with ginger chili soy. Miso crunch salad with napa cabbage, avocado lime dressing, chili peanuts, grapes, and green onions.
49
Steak au poivre vert, served with wild mushrooms and roasted shallot mashed potatoes.
48
Pan seared duck breast and confit with chocolate port demi-glace, orange pear chutney, and ginger turmeric sweet potato purée.
37
Chicken breast topped with burrata cheese, heirloom tomato, red onion, fresh basil, and lemon aioli. Finished with pan seared gnocchi tossed with pistachio pesto.
46
Served with roasted pepper cabernet demi-glace, cheesy grits, and fried sweet potato.
7
14
17
Served with white chocolate blueberry ganache, blueberry coulis, white chocolate sauce, and toasted almonds.
17
Layered with chocolate pastry cream, vanilla chantilly, and chocolate cookie tuile.
17
Served with ginger cookies and pineapple preserves.
17
Chef’s rotating cheesecake crafted from seasonal flavors.
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