On most Friday and Saturday evenings, On The Fork offers a 5 course chef's menu that is unique each time.
Our Usual Chef Menus are:
$55 per person for 5 courses
The kitchen kindly requests the entire table enjoy this menu… exceptions will be made
Menus Featured:
May 29 & 30, 2009
First Course
Open Faced Summer Tomato Tart/Smoked Salmon/Caper Vinaigrette
Second Course
Grilled Asparagus Salad/Fire Roasted Red Peppers/Chevre/Aged Balsamic Shallot Emulsion
Third Course
Butter Poached Shrimp/Golden Beets & Mango/Green Curry Sauce
Main Course
Berkshire Pork Loin chop/St. Paulin Forked Mini Redskins/Citrus Marmalade
Dessert Course
Caramelized Pear Tart/Cinnamon Ice Cream
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Chinese Tasting Menu
April 17 & 18, 2009
First Course
Lamb Wonton Soup/Coriander/Scallion
Second Course
Egg Noodle Salad/Tofu/Sesame Dressing/Century Egg
Third Course
Peking Duck/Mandarin Pancake/House-made Hoisin Sauce
Main Course
Braised Pork Shoulder/Stir Fried Rice/Vegetable Medley
Dessert Course
Green Tea Scented Cantonese Egg Tart
$60.00 pp
Chinese Spirits available
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January 23 &24, 2009
First Course
Warm Smoked Duck and Mushroom Salad/Roasted Shallot Emulsion
King Oyster/Toasted Brioche
2 oz Cava Codorniu Classico Spain
Second Course
Foie Gras Terrine/Fire Roasted Yellow Peppers/Cherry Compote
2 oz Riesling Lingenfelder 2007 Germany
Third Course
Pan Seared Catfish/Heirloom Carrots/Soy-Orange Ginger Glaze
2 oz Pinot Blanc Paul Zinck Alsace 2007 France
Main Course
Oven Roasted Ostrich Tenderloin/Dark Plum Port Reduction/Truffled Jerusalem Artichoke Puree
2 oz Merlot Reserve Michael Sullberg 2006 California
Dessert Course
Cappuccino Semifreddo/Chocolate Cream-Puffs
2 oz Tokaj Aszu 4 2001 Puttonyos
October 10 & 11, 2008
First Course
Yukon Gold Potato Blini/Confit Tomato/Heirloom Carrot Puree
Second Course
Seared Sea Scallop/Saffron Vanilla Sabayon/Radish Salad
Third Course
Berkshire Pork Tenderloin en Crepinette/Warm Pineapple Vinaigrette
Main Course
Confit of Brome Lake Duck Leg/Double Smoked Bacon Cassoulet/Chantrelles
Dessert Course
St. Paulin Cheese/Golden Raisin Sauce/Pea Tendril Infused Grape Seed Oil
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October 3 & 4, 2008
First Course
Artichoke & Parsnip Bisque/Fig & Mandarin Crostini/Italian Meringue
Second Course
Double Smoked Bacon/Seared Sea Scallop/Grilled Frisee/Orange Ginger Carrot Nage
Third Course
Braised Rabbit Crepe/Kim Chee Mandarin Slaw/Foie Gras Foam
Main Course
Confit of Brome Lake Duck Leg/Pommerey Horseradish Duchesse/Blood Orange Rice Wine Glaze
Dessert Course
Orange Blossom Tiramisu/Orange Brandy Snap/Shaved Chocolate
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September 25&26 2008
First Course
Togarashi Seared Sea Scallop/Maple Infused Butternut Squash/Yuzu Marinated Cucumber
Second Course
Pan Seared Foie Gras/Caramelized Mango/House-made Puff Pastry/Rosemary Balsamic Gastrique
Third Course
Beef Tenderloin Tataki/Vanilla Jalapeno Jam/Cognac/Chanterelles
Main Course
Cider Seared Venison/Buttermilk Yukon Mash/Fig Port Veal Glaze
Dessert Course
Saffron Peach Brulee/Griotte Cherry Compote/Fleur de Sel Biscotti
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September 19&20 2008 & September 12&13 2008
Repeating Menu for the First Time due to popularity!
First Course
Lobster Bisque En Croute/House-made Puff Pastry
Second Course
Five Spice Roasted Lobster/Port Poached Figs/Heirloom Red Carrots
Third Course
Kim Chee Lobster Fresh Rolls/Blood Orange & Tarragon
Main Course
Lobster Newburg/Burnt Brandy & Marsala Rose/Confit Fingerlings
Dessert Course
Candied Lobster, Mango & Cream Cheese Spring Rolls/Apricot Chilli Dipping Sauce
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September 5&6 2008
First Course
Grilled Asparagus/Norwegian Smoked Salmon/Maltaise Sauce
Second Course
Duck Confit Roesti Potato/Apricot Rice Wine Glaze/Shoot Salad
Third Course
Brown Butter Seared Soft Shell Crab/Heirloom Carrot & Ginger Emulsion
Main Course
Espresso & Cocoa Beef Tenderloin/Anjou Pear Salad/Mole Sauce
Dessert Course
Honeydew Melon & Avocado Sorbet/House-made Granola/Cinnamon Twists
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August 29&30 2008
First Course
Foie Gras/Seared Sea Scallop/Yellow Heirloom Tomato Coulis/
Canadian Salmon Caviar
Second Course
Fire Roasted Red Pepper Soup/Chilli Cream Corn Cake/
Parsley Infused Grape Seed Oil
Third Course
Marinated Flank Steak/Mango Papaya Compote/Vichyssoise Foam
Main Course
Confit of Brome Lake Duck/Crystallized Pearl Onions & Cider/Apricot Veal Glaze
Dessert Course
Artisan Cheese Plate/Oven Dried White Grapes/Ancho Sesame Flat Bread
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August 18&19, 2008
First Course
Heirloom Tomato Bisque/Poached Quail Egg/Fried Leeks
Second Course
Maple Infused Roasted Pumpkin and Mascarpone Tart/Pea Tendril Salad
Third Course
Aromatic Steamed Halibut/Vanilla Scented Caramalized Yams/Cilantro Chimi Churi
Main Course
Chicken Dauphinoise/Brandy Madeira Reduction/Seared Foie Gras
Dessert Course
Grilled Pear/Champagne Sabayon/Lemon Ginger Snaps
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