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. 

As of April 28th, 2017 Fork & Love will expand dinner hours to Thursday, Friday and Saturday from 5:30 pm to 9pm.  Brunch on Sunday from 9am to 1pm.  We will also be serving small bites and cocktails on Wednesday nights from 5:30-9pm. 

Starting in June, 2017 Fork & Love will be serving dinner Wednesday 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 ∆