Menu for Good Fork

New Years Ave, 2011
|
Valentine's Day
|
Dinner
|
Brunch

New Years Ave, 2011

First course‌

Oysters on the half-shell Three cape oysters with kimchee sorbet island creek, prosecco gelee black crescent, and cranberry mignonette wellfleet

Chestnut Soup With Crispy Mushroom Wontons Mixed wild mushroom wontons, creme fraiche

Seared Hudson Valley Foie Gras Persimmon compote, filo, mache, citrus

Second Course‌

Black Sea Bass Lobster remoulade, caviar, AV kohlrabi

Pan-Seared Diver Scallops Crispy sweetbreads, potato puree, uni, guanciale

Homemade Gnocchi Truffled mushroom ragout with wild hedgehog, yellowfoot chanterelle, and black trumpet mushrooms, parmigiano

Third Course‌

Herb-Crusted Rack Of Lamb Roasted‌ garlic and spinach souffle, AV greens, lamb shank spring roll, lamb and red wine reduction

Grass-Fed Filet Mignon Roasted‌ parsnip, caper, and caramelized onion mash, bone marrow bordelaise, onion rings

Desserts

Devils Food Cake "Donut", Homemade Vanilla Ice Cream, Fresh Berries Crema catalana, lace cookies and kumquat marmalade

Cheese Plate Cheeses TBA, Served with apples, walnuts, and red hook honey

Valentine's Day

Amuse Bouche‌

Crispy Shrimp Dumpling

First Course‌

Steak Tartare Quail egg, asian pear, daikon kimchee, arugula, senbei, tempura cornichon

Oysters Two Ways Raw bluepoint with passion fruit and pickled red onion. fried pacific northwest on avocado, pickled daikon and carrot maki

Sunchoke Soup Sliced truffle

Second Course‌

Agnolotti Butternut squash, mascarpone and ricotta, nutmeg and sage, in mushroom consommé, meyer lemon and swiss chard

Lobster Poached in lobster fondue, spaghetti squash and mango, whipped crème fraiche and caviar, tarragon

Red Grouper Grilled, red lentil, citrus vinaigrette, fennel, beets

Third Course‌

Short rib Cocoa‌ and red wine braised, savory pudding, caramelized salsify, paprika

Rabbit Pancetta‌ wrapped tenderloin, tomato braised leg, black quinoa, broccoli rabe, olives

Venison Hot spiced, seared, celery root puree, wild rice, cherry port sauce

Desserts‌

Crème Brulee Lavender Honey

Chocolate Tarte Banana and caramel sauce

Berry Shortcake Vaniclla‌ ice cream, caramel sauce

Cheese Plate Local honey, walnuts, apple. also available as an additional course between third course and desserts. Options: Tasting Menu (75.00) , Optional Wine Pairing TBA (25.00)

Dinner

Starters‌

9.00 Organic Mix Green Salad White balsamic vinaigrette

9.00 Homemade Dumplings Pork and chive

10.00 Kale Vichyssoise Pistachio butter, kale chip

12.00 Bibb Lettuce Salad Endive, candied walnuts, fourmet j'ambert bleu cheese, pomegranate dressing

14.00 Grilled Asparagus 18 month serrano ham, soft egg, croutons, scallion vinaigrette

13.00 Steamed Pei Mussels Sake, black beans, scallion, chinese cruller

13.00 Grilled Radicchio and Orange Salad Almond‌ bread crumbs, buttermilk lime vinaigrette

Mains‌

27.00 Pekin duck breast English‌ peas, fava beans, leeks, beurre blanc, tarragon sauce

19.00 Roasted Sullivan Farm Chicken Potato parsnip mash, braised leeks, chinese black bean butter sauce

24.00 "Steak and Eggs" Korean Style grilled prime skirt steak, kimchee rice, arugula, apples, fried Sullivan farm egg

19.00 Handmade Ricotta Gnocchi Ramp pesto, buttered almonds, parmigiano reggiano

26.00 Arctic Char Braised‌ baby artichokes, potato confit, red watercress, anchovy avocado salsa

14.00 The Good Fork Burger All natural ground beef, bacon-onion marmalade, fried plantain

25.00 Berkshire Pork Loin Maple beans and bacon, glazed cipollini, sweet and sour raisins

Sides‌

8.00 Korean Savory Pancakes

6.00 Kimchee Rice

5.00 House Made Kimchee

6.00 Mashed Potatos

Desserts‌

8.00 Horchata Flan Cocoa tuile

8.00 Double Chocolate Cake Chili caramel, black sesame granola

8.00 Vanilla Bean Buttermilk Cake Marscapone, pistachio, cherry compote

8.00 Steve's Key Lime Pie Whipped cream

8.00 Miso Butterscotch Ice Cream Ginger cookie

16.00 Available with Crispy Tofu in Miso Ginger Sauce For

Brunch

Mains‌

10.00 The Standard 2 Sullivan farm eggs any style, bacon or sausage, potato salad, toast

11.00 Pueblo Style Huevos Rancheros with Chilaquiles Toasted tortillas, fresh serrano chili salsa, black bean puree, Chicharrones, 2 Sullivan farm eggs any style

14.00 Classic Bibimbop Sauteed assorted farm vegetables, spicy gochogang sauce, ground Bulgogi beef, white rice, fried egg

16.00 Steak and Eggs Korean Style spicey-soy marinated grass-fed hanger steak, Korean potato salad, mix greens, 2 fried eggs

17.00 Shrimp and Grits Sauteed fresh gulf shrimp, bacon, anson mills grits, chimichurri sauce

14.00 Fried Sullivan Farms Chicken and Belgian Waffles Spiced maple syrup, berries

9.00 Homemade Dumplings Pork‌ and chive

8.00 Homemade Yogurt and Granola Wiklow‌ farm apples, currants, red hook honey

12.00 Bibb Au Lardons Bacon, soft-boiled egg, sherry bacon vinaigrette

12.00 Good Fork Burger 8 oz All natural ground beef, Handcut French fries, mixed greens

Sides‌

3.00 Pork/Chive Sausage Patty

4.00 Bacon

2.00 Sullivan Farm Egg

3.00 Granny Smith Apples with Currants

2.00 Pullman or Multigrain Toast Options: Pullman, Multigrain toast

4.00 Homemade Biscuit with Spicy Honey Butter

Menu for Good Fork

New Years Ave, 2011

First course‌

Second Course‌

Third Course‌

Valentine's Day

Amuse Bouche‌

First Course‌

Second Course‌

Third Course‌

Desserts‌

Dinner

Starters‌

Mains‌

Sides‌

Desserts‌

Brunch

Mains‌

Sides‌

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