The Golden Fork

Lightly breaded and fried calamari served with marinara sauce and lemon wedges.

Grilled bread topped with diced tomatoes, basil, garlic, and aged balsamic.

Crispy chicken wings tossed in fiery buffalo sauce, served with blue cheese dip and celery.

Creamy baked dip with spinach, artichoke hearts, and parmesan, served with warm pita.

Crisp romaine, house-made Caesar dressing, shaved Parmesan, and garlic croutons.

Baby spinach, fresh strawberries, candied pecans, goat cheese, and poppy seed dressing.

Cucumber, tomato, red onion, Kalamata olives, and feta with lemon oregano vinaigrette.

Creamy roasted tomato soup finished with basil oil and a grilled cheese crouton.

Caramelized onion broth with a thick layer of melted Gruyère over crusty baguette.

Half-pound Angus beef patty, aged cheddar, lettuce, tomato, pickles, and special sauce on a brioche bun.

Double-smashed patties, pepper jack, pickled jalapeños, chipotle mayo, and crispy onions.

Angus patty topped with sautéed wild mushrooms, melted Swiss, and truffle aioli.

House-made black bean patty, avocado, sprouts, roasted red pepper aioli on whole wheat.

San Marzano tomato sauce, fresh mozzarella, and basil on a wood-fired crust.

Spicy calabrese salami, mozzarella, chili flakes, and drizzled hot honey.

Garlic cream base, wild mushroom medley, fontina, truffle oil, and fresh thyme.

Spaghetti with slow-simmered beef and pork ragù, topped with Pecorino Romano.

Penne in a fiery tomato sauce with garlic, red chili, and fresh parsley.

Fresh fettuccine in a luxurious Parmesan cream sauce with cracked black pepper.

Linguine with sautéed shrimp, lemon, garlic, white wine, and cherry tomatoes.

Atlantic salmon fillet grilled with herb butter, served with roasted asparagus and wild rice.

Chilean sea bass with sweet white miso glaze, bok choy, and ginger scallion rice.

Beer-battered cod, mango salsa, pickled cabbage, and lime crema in flour tortillas.

8oz center-cut filet, red wine demi-glace, whipped potatoes, and roasted baby carrots.

Chargrilled skirt steak with vibrant chimichurri, yuca fries, and grilled corn.

Bulgogi-marinated hanger steak with gochujang glaze, kimchi fried rice, and pickled daikon.

Roasted half chicken marinated in lemon, thyme, and garlic, with mashed potatoes and green beans.

Cayenne-spiced fried chicken on white bread with pickles, coleslaw, and hot sauce drizzle.

Tandoori-spiced chicken in a creamy tomato curry sauce with basmati rice and warm naan.

Slow-roasted pork, ham, Swiss, pickles, and yellow mustard on pressed Cuban bread.

Crispy buttermilk-fried chicken, spicy slaw, pickles, and sriracha mayo on a brioche bun.

Fresh mozzarella, tomato, basil, and balsamic glaze on pressed ciabatta.

Quinoa, roasted sweet potato, chickpeas, avocado, pickled onions, and tahini dressing.

Crispy breaded eggplant layered with marinara and melted mozzarella, served with spaghetti.

Warm chocolate cake with a gooey molten center, served with vanilla ice cream and raspberry coulis.

Classic vanilla bean custard with a torched sugar crust.