May, 2008

starters

mixed organic field greens
 house dressing  6

"fish n chips"
 beer battered tilapia, red cabbage jicama salad, lotus root chips  11

dumplings
 homemade, pork and chive  8

spring asparagus
 poached organic egg, chicory, crouton, caesar dressing  10

steamed mussels
 lemongrass, kaffir lime, coconut milk, white wine broth  10

crab cake
 chili aioli, radish sprouts, endives  11*

diver sea scallops
 currants, curried quinoa, grilled scallions, pineapple vinaigrette  13

 
mains

seared duck breast
 french lentils, duck confit, olives, eggplant, red wine reduction  20

vietnamese bbq spare ribs
 panzanella with okra and bell pepper, kohlrabi  18

halibut
 cannellini bean puree, mushroom ragu, favas, pistachio, tarragon beurre  blanc  22

roast organic chicken
 braised leeks, potato-parsnip mash, black bean sauce  17

"steak and eggs" korean style**
 grilled skirt steak, kimchee rice, fried egg  19

homemade gnocchi
 oyster mushroom, peas, spring onion, cherry tomatoes, sage butter  17

the good fork burger
 8 oz fresh ground beef, tempura onion rings  11

homemade pappardelle
 lamb ragu, fresh herbed ricotta  18

 
sides

kimchee rice  6               potato-parsnip mash  6
grilled asparagus  6      grilled asparagus  6
onion rings  6

 
* available as entrée with grilled asparagus and potato-parsnip mash for  22
** available with tofu for  14

The Good Fork is proud to use produce from Added Value Farm in Red Hook.

A twenty percent gratuity will be added for parties of six or more.

 
© The Good Fork