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III Forks
Citrus ponzu, avocado cream, lavash chips.
Housemade bacon jam.
Creole beurre blanc.
Caramelized fennel demi.
With peppers and green onions. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Seasonal mostarda, toasted brioche.
Toasted pecans, blue cheese, Granny Smith apples, maple pecan vinaigrette.
Gruyère de comté.
Tarragon chimichurri.
White wine garlic herb butter, spinach, bacon lardons.
Strauss domestic lamb rack, persillade crust.
Corn succotash, lemon beurre blanc.
Ancho bordelaise.
Roasted mushrooms, fontina, Parmesan, marinara, pistachio pesto.
Serrano peach Barbeque sauce, balsamic glaze.
4-years aged cheddar, lemon aioli. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness.
Jumbo lump crab, asparagus, hollandaise.
Black truffles, garlic, honey, foie gras.
Roasted garlic, bordelaise.
Menu for III Forks provided by Allmenus.com
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