Our SIX COURSE TASTING MENU

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!

90

A la carte orders welcome.

Our APPETIZERS

Charcuterie

27

A selection of fine cured meats, artisanal cheeses, and gourmet accompaniments.

Smoked Rainbow Trout

24

Served with chow chow, cilantro citrus chutney, turmeric oil, and crostinis.

Crab Bites

26

A bite-sized cheesy lump crab cake served with green and red chili dipping sauce, spicy coleslaw, and green onions.

Dutch Baby Buddha Bowl

25

A savory Dutch baby crust filled with spiced legumes, pickled vegetables, roasted sweet potato turmeric rice, farro salad, edamame quinoa, romesco sauce, coconut chutney, infused oils, and flatbread.

Our SOUP

Wild Mushroom Bisque

16

A rich blend of locally grown mushrooms, white wine, cream, crème fraîche, fried shiitake, and crostini.

Our SALADS

Shrimp Salad

20

Poached shrimp tossed with mango in a creamy dill dressing, served over greens with grape heirloom tomatoes, cucumber, toasted almonds, and a light lemon vinaigrette.

Spring Greens Salad

18

Tossed with grilled asparagus, grape heirloom tomatoes, roasted onion, fresh herbs, strawberries, warm bacon dressing, and a blue cheese pecan crostini.

Our SORBET

Refreshing, palate cleansing house-made sorbet.

Our ENTRÉES

Vegetarian Plate

33

Roasted vegetables and tofu on curried jasmine rice with green onion yogurt and toasted almonds. Served with sautéed turmeric gnocchi in butter and herbs, a fried vegetable fritter, and lightly battered vegetables with a sesame chili soy dipping sauce.

Filet of Beef Tenderloin Malagasy

48

Grilled and topped with locally grown mushrooms and a brandy green peppercorn cream sauce.

BBQ Pork Chops

43

Center-cut, bone-in chops rubbed with BBQ dry rub and grilled. Served with curried sweet potato grits, apricot demi-glace, and crisp pancetta.

Porterhouse

58

Grilled with a coffee rub and finished with smoked tomato bacon butter.

Thai Lime Basil Chicken

38

Diced chicken sautéed with fresh basil and vegetables in a spicy chili-lime sauce. Served over saffron rice with crispy chow mein noodles.

Tucson Blackened Salmon

40

Pan-seared filet with a bold, spicy rub, served with a lemon aioli over white bean ragout with fresh basil, tomato, and spinach.

Our DESSERTS

Triple Chocolate Flourless Cake

17

Finished with port syrup and a French madeleine dusted with powdered sugar and sweet cream.

French Bavarois

17

Raspberry cream on a chocolate cookie base with chocolate ganache, white chocolate sauce, and a rolled vanilla cookie.

Blueberry Whoopie Pie

17

A blueberry cake cookie filled with maple chantilly, served with strawberry cream and strawberry coulis.

Cheesecake du Jour

17

Chefs rotating cheesecake crafted from seasonal flavors.

No substitutions please. Please advise your server if you have food allergies or intolerances.

Tuscan Seven Course Chef's Table

Sunday, January 29 • 6 p.m.

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