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Forum Dinner Menu

This menu features house-made pasta dishes and appetizers, fish entrees including scallops and salmon, meat options like pork tenderloin and short ribs, and vegetable sides. Popular pasta dishes include pappardelle with pork sugo and wild mushrooms, and spaghetti carbonara. Fish options include scallops served with corn, chorizo and shiitakes, and striped bass with fava beans and English peas. Meat entrees include a 18oz ribeye steak and 8oz filet mignon wellington with foie gras and mushrooms. The menu closes with a selection of seasonal vegetable sides.

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286 views1 page

Forum Dinner Menu

This menu features house-made pasta dishes and appetizers, fish entrees including scallops and salmon, meat options like pork tenderloin and short ribs, and vegetable sides. Popular pasta dishes include pappardelle with pork sugo and wild mushrooms, and spaghetti carbonara. Fish options include scallops served with corn, chorizo and shiitakes, and striped bass with fava beans and English peas. Meat entrees include a 18oz ribeye steak and 8oz filet mignon wellington with foie gras and mushrooms. The menu closes with a selection of seasonal vegetable sides.

Uploaded by

ZagatBuzz
Copyright
© Attribution Non-Commercial (BY-NC)
We take content rights seriously. If you suspect this is your content, claim it here.
Available Formats
Download as PDF, TXT or read online on Scribd
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House-Made Pasta

Appetizers
BLT Soup
Heirloom Tomatoes, Boston Lettuce, Lardons, Brioche 10

Pappardelle
Pork Sugo, Wild Mushrooms, Oregano 23

Spaghetti Carbonara*
Pancetta, Spring Onions, Farm Egg Yolk 21

Scallop Crudo*
Pickled Radishes, Jalapeo Oil, Salmon Roe 14

Ricotta Gnocchi*
Lobster, Tomatoes, Beurre Blanc 27

Raviolo*
Bacon, Ricotta, Farm Egg Yolk, Black Truffles 16

Fish
Scallops*
Corn, Chorizo, Shiitakes, Cilantro 25

Sweetbreads
Parsnip, Bacon Vinaigrette, Frise 16

Salmon*
Farro, Beet, Cipollini, Pancetta 26

Cured Salmon
Avocado, Pea Tendrils, Chive Chili Vinaigrette 16

Striped Bass*
Fava Beans, English Peas, White Asparagus, Uni 25

Salads
Green Salad
Spring Mix, Citrus Vinaigrette 12

Meat
Pork Tenderloin*
Corn Bread, Fennel, Apple 26

Caprese
Heirloom Tomato, House Made Mozzarella, Balsamic 14

Poussin*
Heirloom Potatoes, Asparagus, Chicken Jus 23

Beets Two Ways


Baby beets, Humboldt Fog Pure, Chervil 15

Delmonico*
18oz Ribeye, Pomme Pure, Arugula

Summer Vegetables
Fava Beans, English Peas, Carrots, Baby Turnips 13

38

Wellington*
8oz Filet Mignon, Foie Gras, Wild Mushrooms, Puff Pastry

35

Jalapeo Polenta, Summer Squash, Red Wine 28


*Consuming raw or undercooked meat, poultry, seafood, shellfish or egg may increase the risk of food borne illness. Before placing your order, please inform your server if a person in your party has a food allergy.
18% gratuity for parties of six or more.

Short Ribs

Executive Chef Jared Chianciola Chef de Cuisine Rene Caceres Sous Chef Daniel Lotti

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