June, 2009

starters

mixed organic field greens
 house dressing  7

fried oyster po'boy
 mini brioche buns, pickled red onions, remoulade, avocado salsa   13

dumplings
 homemade, pork and chive  8

kumquat salad
 frisee, purple cabbage-fennel slaw, ricotta salata, toasted almonds  10

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

crab cake
 chili aioli, radish sprouts, endives  12*

seared diver scallops
 poached asparagus, smoked egg gribiche, reduced balsamic  13

 
mains

seared duck breast
 red quinoa, leeks, walnuts, prunes, crispy duck confit, port wine sauce  22

braised berkshire pork shoulder
 farro, cherries, asparagus, peas, greens, citrus gremolata  19

wild tilefish
 mint pea puree, garbanzo beans, meyer lemon confit, lotus root chips, pea shoots  22

roast 'hoosic river' chicken
 braised leeks, potato-parsnip mash, black bean sauce  18

"steak and eggs" korean style
 grilled skirt steak, kimchee rice, fried egg  20**

homemade ravioli
 baby arugula, shitake, shallots, ricotta, pine nuts, creamy brown butter sauce  18

the good fork burger
 8 oz fresh ground beef, tempura onion rings  12

homemade pappardelle
  lamb ragu, parmiggiano, herbed ricotta   17

 
sides

kimchee rice  6               potato-parsnip mash  6
asparagus  6      onion rings  6
shrimp-scallion pancakes  7

 
desserts

flourless chocolate cake  créme anglaise, raspberry sauce  7

rhubarb crisp  vanilla ice cream   7

caramel tea flan  almond brittle   7

steve's key lime pie  whipped cream   7

chocalate bread pudding  vanilla ice cream   7

 
* available as entrée with asparagus and potato-parsnip mash for  23
** available with crispy tofu in miso ginger sauce for  14

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

A twenty percent gratuity will be added for parties of six or more.
Our menu changes regularly as ingredients come in and out of season.

 
© The Good Fork