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Fork
Goat's cheese, seeded crackers, fig and honey compote.
Trio of daily pastries.
Blueberry and pine nut conserva.
Fig jam, ricotta.
Maitake mushrooms, mustard, hazelnut.
Gruyere, ely farm ham, bechamel.
Provolone, broccoli, onion.
Fromage blanc, herbs.
6-minute egg, potatoes, radish, cucumber, creme fraiche.
Sunny side eggs, spring onion, spaetzle, herbs.
Eggs, asparagus, red eye mustard sauce.
Almonds, blueberry, lancaster maple syrup, mascarpone.
Noble cheddar, pickles, crispy potatoes.
Dijon, celery, grapes, almonds.
Rose, cucumber, feta, lime.
Local mushrooms, peas, tarragon.
Capers, Parmesan, potato crisp.
Seasonal vegetables, stracciatella, lemon ginger vinaigrette.
Blueberry and pine nut conserva.
Cherries, glazed rib, swiss chard, new potato.
Smoked oats, almonds, glazed carrots.
Sweet corn, heirloom tomatoes, blueberry gastrique.
Summer squash, "clams casino".
Tamarind curry, black lentils, shaved vegetables.
Whole roasted duck, confit legs en croute, spiced honey glaze.
Radish salad, mint, Thai vinaigrette.
Bruleed banana.
Seasonally inspired selection.
Peanut crunch, bitter lemon, smoked tea.
Celery fro-yo, celery, apple.
Pistachio, white strawberry.
Menu for Fork provided by Allmenus.com
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