Our olive oil poached halibut with caramelized artichoke, sea succulents, and lemon verbena fumet is inspired by Chef Sam’s time in the San Francisco Bay Area.
Each component is a small homage to his West Coast mentors and experiences along the way.
Available for dinner.
Our venison tartare is paired with confit egg yolk, pickled shallots, and charred onion fry bread inspired by the Lenape culinary tradition, for a dish that feels both rooted and refined.
Available for dinner.
Late spring, served for dessert.
Our spring pea semifreddo with tarragon anglaise, honey tuile, crème fraîche whipped lemon curd, puffed black rice, and pea tendrils.
Soft herbs, bright citrus, and a little sweetness carried through every bite.
Our patio is open and our kitchen is filled with some of the best produce spring has to offer.
Pull up a seat, order your favorites and if you’re lucky, you just might catch our friends from @greenmeadowfarmpa rolling up with the next delivery. 🌿✨
Our Executive Sous Chef, Josh, plates our Green Circle Chicken from Pennsylvania Amish and Mennonite farmers.
Paired with asparagus velouté, spring onion, and pickled spruce tips, every element on this plate tells the same story. Thoughtful, seasonal, and nothing wasted.
🌿
Pasta like this doesn’t start on the plate. It starts here, folded by hand, shaped with intention, built slowly. Each element comes together the same way, layer by layer.
Fagottini. Braised rabbit, roasted carrot, green garlic.
Taste during your next visit.
Fluke this fresh doesn’t need much, and that’s exactly the point. Mixon walks through why this Grüner Veltliner by Stadlmann Badener Berg works with Chef’s Fluke Carpaccio the way it does: the acidity, the weight, the way it lets the pickled green strawberries, green almonds, and Calabrian chile vinaigrette stay in front. Do you agree?
Get a taste of this pairing on your next visit. Reserve at the link in bio.
If you know Chef @henzy____ , you know raw seafood is his passion. This fluke carpaccio is his perfect introduction to spring, drawn from the green, unripe elements of nature.
Lightly cured fluke is pressed and served over English pea purée from Local Bound, finished with green almonds, pickled green strawberries, fermented kohlrabi, and magnolia blossoms sourced from Food Hedge, a Philadelphia-based farmer and forager providing chefs with rare locally grown ingredients, alongside a Calabrian chile and caper vinaigrette.
A menu that reads like a season unfolding, course by course:
Venison tartare with confit egg yolk, pickled shallots, charred onion fry bread.
Torchio with lamb sausage ragù, green garlic, pecorino.
Coal roasted carrot, poppyseed, wintercress, carrot top chimichurri.
Greenwalk trout “en croute”, stuffed morels, ramps, castle valley grains (@cvmllc ).
Available tonight.
A new season has arrived at Fork.
Our spring menu has made its debut, bringing fresh ideas and seasonal influences to the table. Join us for dinner and experience what’s new.
Reserve now, link is in bio.
As we begin to unveil our spring menu, Chef Sam Henzy introduces one of the season’s newest dishes.
Pennsylvania lamb with green garbanzo falafel, tahini yogurt, harissa jus, and herb salad. Bold, vibrant, and layered with spring flavor.
Now on the menu.
We are thrilled to introduce our newest pasta as we begin rolling out the spring menu at Fork.
Spring arrives softly on the plate first, and after months of planning, our chefs are turning the page. A new menu begins, guided by the season and all its freshness.
We start with a celebration of peas with our Tortelli Piacentini filled with our own ricotta, sweet pea, and mint. Light, delicate, and unmistakably spring.
Tortelli Piacentini originated in 14th century Emilia Romagna, created to honor the poet Petrarca. Each one defined by that painstaking braided fold and signature tail, a shape so precise it has become its own form of poetry.
