The menu changes seasonally. Below is an example of what a menu might look like, but is subject to change.
Beginning Friday, March 3rd Fork & Love will be serving dinner on Friday and Saturday nights from 5:30 pm to 9pm and Brunch on Sunday from 9am to 1pm.
April, 2017 Fork & Love will expand dinner hours to Wednesday through Saturday from 5:30 pm to 9pm. Brunch on Sunday from 9am to 1pm.
Starting in June, 2017 Fork & Love will be serving dinner Tuesday through Saturday 6pm to 10pm and Brunch on Sunday from 9am to 1pm.
Little bit of Love
CHICHARRONES/ puffed pork skin, bbq spice rub 4 GF
HOUSE MARINATED OLIVES/ garlic, chickpeas, lemon zest, rosemary, thyme 3 GF V ∆
CHICKEN LIVER PATE/ caramelized onion, smoked raisin jam, pear, sour dough 9
FRIED BRUSSEL SPROUTS/lemon, Spanish white anchovies, croutons, aged goat gouda cheese, Caesar dressing 12 ∆ v
CHEESE BOARD/ assorted cheeses with raisin chutney & wildflower honey comb 16 V
POTATOES BRAVAS/ double fried potatoes, chili oil, lemon herb aioli 8 GF V ∆
PINK LADY APPLE & MUSHROOM SALAD/ Arugula, puffed quinoa, shallot, broken sherry vinaigrette 12 V ∆ GF
BEET TARTAR/ Orange vanilla gastrique, herbs, horseradish, toast point 10 V ∆ GF
A Lot Of Love
HOUSE MADE PASTA/ winter citrus, garlic, seasonal greens, smoked fenugreek, whipped egg 16
MARY’S FREE RANGE ROASTED CHICKEN/ Cauliflower grits, Holey Cow cheese, herbs, smoked pork belly jam, 17
SHERRY BRAISED CHICKEN LEG/ mushroom, barley, paprika oregano, herb bread crumb 17 GF
KUROBUTA PORK SPATZLE/ sage, dill, buttermilk, golden ale, soft cooked egg, mustard pork jus 17
ARTICHOKE A LA PLANCHA/ Gremolata, fired capers, basmati rice, pickled garlic, citrus yogurt 16 GF V ∆
MARKET FISH/ $$ GF
BLACK ANGUS STEAK TACOS / Garam masala, pickled sweet potato slaw, green chutney tortilla, yogurt crème, refried chickpeas
Sweet sweet Love
FENNEL UPSIDE DOWN CAKE / Apple, dark rum, vanilla, absinthe srupy, candied fennel seed 9
S’MORES/ dark chocolate truffle, jasmine flower, marshmallow, graham cracker, seasonal fruit 10 V
CASHEW “CHEEZE” CAKE/ dates & almond crust, lemon, vanilla, local honey, vanilla blackberry coulis 10 GF V ∆