Fork

Fork

Fork

306 Market St- At S 3rd St
Philadelphia, PA 19106

215 625-9425


Lunch
First Course
Mushroom Bisque  
 6.50
Black Bean Soup with Ham and Sour Cream  
 6.50
Guacamole and Hand Cut Tortilla Chips  
 6.50
Salad Greens with Lemon Vinaigrette and Black Pepper Bread Stick  
 6.00
Truffled Country Paté with Green Peppercorns, Lemon Confit, Grainy Mustard and Toast Points  
 7.50
Salads
Herb Roasted Chicken   with Watercress - Endive Salad, Farm Apples,Goat Cheese, Walnuts and Cider Vinaigrette
 9.00
Pan Roasted Quail, Roasted Pears, Blue Cheese and Frisée Salad   with Pomegranate Vinaigrette
 14.00
Roasted Beets, Kiwi Fruit, Red Oak Lettuce and Green Peppercorn Vinaigrette Aside Roasted Garlic Crostini  
 9.00
Pan -seared Coriander Dusted Sea Scallops   with Boston Bibb, Grapefruit Segments, Avocado
And Toasted Pine Nuts   with Thai Basil Vinaigrette
 13.00
Sandwiches
Grilled Burger On Brioche Roll   with Bacon, Blue Cheese and Roasted Plum Tomato aside French Fries
 11.00
House Smoked Halibut Salad   with Scallions, Avocado, Watercress and Tarragon Aioli aside Orzo Salad
 9.50
Grilled Panini   with Prosciutto, Herbed Mascarpone, Roasted Peppers and Basil Pesto on Focaccia
Aside Salad Greens  
 10.00
Grilled Vegetarian Gyro   with Hummus, Feta and Grilled Vegetables aside Marinated Olives
 9.50
Entrees
Spicy Seafood Mariscos   with Guajillo Pepper Sauce aside Grilled Tortillas
 13.00
Grilled Cranberry Glazed Pork Loin Aside Lentils   with Bacon and Braised Red Cabbage
 13.00
Grilled Hanger Steak   with Warm Escarole Salad, Brussels Sprouts, Bacon and Sherry Vinaigrette
 14.00
Stir-fried Shiitakes, Baby Bok Choy, Tofu, Red Pepper and Onions   with Hot and Sour Sauce aside Steamed Sushi Rice
 10.00
Chunky Beef Chili   with Steak and Pinto Beans, Cheddar Cheese, Sour Cream and Cornbread
 10.00
-
Sunday Brunch
Salads
Pan- Seared Scallops Aside Bibb, Shaved Fennel, Grapefruit, Pine Nuts and Caper Vinaigrette  
 13.00
Roasted Beets, Red Oak Lettuce and Gorgonzola   with Kiwi Vinaigrette
 9.00
Charcuterie Plate   with Truffled Paté, Prosciutto di Parma, Cantaloupe, Marinated Olives, Tomme de Savoie, Toast Points and Grainy Mustard
 13.00
Hearts of Romaine, Poached Salmon, Haricots Verts, Cherry Tomatoes and Kalamata Olives   with Gribiche
 10.00
Appetizers
House   Made Granola and Yogurt with Farm Berries and Cantaloupe
 6.50
Summer Fruit Salad   with Lemon Thyme Syrup
 7.00
Mixed Greens, Nectarines and Red Onion   with Lemon Vinaigrette aside Black Pepper Bread Stick
 6.50
Hummus Aside Crispy Pita and Kalamata Olives  
 6.00
Tropical Fruit Gazpacho  
 6.50
¼ Dozen West Coast Emerald Cove Oysters On The Half Shell Aside Champagne Mignonette  
 14.00
House Baked Goods
Swiss   Chive Scone
 3.00
Apricot Brioche Buns  
 3.00
Raspberry   Peach Coffee Cake
 3.00
Three Egg Omelet Aside Home Fries Lobster, Tarragon and Brie  
 14.00
Black Beans, Corn, Tomatillo and Cheddar  
 9.50
Cheddar  
 8.00
Plain  
 7.50
Quiche   with Roasted Red Peppers, Swiss Chard, Gruyère and Caramelized Onions aside Salad Greens with Orange Segments
 9.50
Breakfast Burrito   with Scrambled Eggs, Hanger Steak, Mushrooms, Caramelized Onions, Peppers and Jack Cheese aside Pico de Gallo, Guacamole and Sour Cream
 11.00
Entrées
Brioche French Toast   with Blueberry Compote and Maple Syrup
 9.00
Cured Peppercorn Crusted Salmon Aside Toasted Bagel   with Chive Cream Cheese, Tomatoes, Red Onion, Fried Capers and Radishes
 10.00
Grilled Burger On Brioche Roll   with Wild Mushrooms and Fontina aside French Fries
 10.00
Crispy Tempura Dipped Soft Shell Crab Po' Boy On Ciabatta   with Bacon, Tomato, Arugula and Tarragon Caper Aioli aside Salad Greens
 14.00
Pan-seared Cornmeal Crusted Rainbow Trout   with Serrano Rémoulade, Wilted Greens, Caramelized Onions and Roasted Potatoes
 14.00
Steamed Mussels   with Sweet Italian Sausage, Spinach, White Wine and Garlic
 12.00
Grilled Curry marinated Pork Loin   with Pineapple-Mango Chutney, Sautéed Snow Peas and Creamy Cheddar Grits
 14.00
Sides
Home Fries or Creamy Cheddar Grits  
 3.00
Sausage or Apple Wood Smoked Bacon  
House made Multi-grain or Sourdough Toast  
 1.00
Toasted Bagel   with Chive Cream Cheese
 2.50
Beverages
Fresh Squeezed Orange or Grapefruit Juice  
 3.25
Solé Bottled Sparkling or Still Water  
 5.00
Fork Bloody Mary  
 7.50
Mimosa  
 9.00
Fork 75  
 9.00
Blood Orange Iced Tea  
 2.75
Fresh Squeezed Lemonade  
 3.00
-
Midday
Tropical Fruit Gazpacho  
 7.00
Hummus Aside Crispy Pita and Olives  
 6.50
Sesame Flatbread   with Sliced Tomatoes, Basil, Fresh Mozzarella and Fontina aside Spring Greens
 9.50
Prosciutto Di Parma, Watermelon, Feta, Reduced Balsamic and Bibb   with Basil Vinaigrette
 9.50
Grilled Burger On Brioche Roll   with Sliced Tomato, Red Onion, Bibb Lettuce and Cheddar aside French Fries
 10.00
Barbeque Pulled Pork On Toasted Ciabatta   with Jack Cheese aside Cabbage Slaw
 9.50
Roasted Turkey On Toasted Multigrain   with Avocado, Daikon Sprouts, Manchego and Honey Mustard aside Salad Greens
 9.50
Crispy Tempura Dipped Soft Shell Crab Aside Chopped Greek Salad and Green Mango Raita  
 13.00
Grilled Chimichurri Hanger Steak   with Spicy Aioli, Sautéed Spinach and Yucca Frites
 21.00
Dinner
First Course
Mushroom Bisque  
 7.00
Arugula, Belgian Endive, Goat Cheese, Sun -dried Cherries and Crispy Shallots   with Honey Mustard Vinaigrette
 9.00
Beet Salad   with Roasted Bosc Pear, Gorgonzola, Toasted Walnuts, Baby Red Oak and Pomegranate Vinaigrette
 9.50
Warm Brussels Sprouts Salad   with Poached Egg, Escarole, Bacon and Cranberry Shallot Vinaigrette
 9.50
Truffled Country Paté   with Green Peppercorns aside Lemon Confit, Grainy Mustard, Cornichons and Toast Points
 8.50
Seared Star Anise Dusted Chicken Livers Aside Watercress, Radicchio and Caper Vinaigrette  
 9.00
Crispy Duck Confit   with Frisée, Bacon, Poached Seckel Pear and Basil Vinaigrette
 13.00
Pan -roasted Quail Stuffed   with Wild Rice, Prosciutto, Dates and Red Peppers
 14.00
Sesame Flatbread   with Poached Egg, Prosciutto Bits, Tomatoes, Parmigiano Reggiano, Mozzarella and Goat Cheese
 9.00
Steamed Middle Neck Clams   with Sherry Wine, Grilled Citrus, Scallions and Ginger
 11.00
Pan-seared Chili Spiced Mexican Prawns   with Grilled Pearl Onion and Mango Relish
 14.00
West Coast Emerald Cove Oysters On The Half Shell  
(¼ dozen ) 14.00 dozen 24.00
Second Course
Pan - Seared Cumin Dusted Salmon   with Blackened Tomato -Poblano Salsa, Dominican Yellow Rice and Soft Tortillas
 19.00
Crispy Coriander Dusted Whole Striped Bass   with Hot and Sour Sauce aside Stir -Fried Shiitakes,Baby Bok Choy, Tofu, Red Pepper and Onions
 26.00
Halibut En Papillote   with Wild Mushrooms, Baby Yukon Gold Potatoes, Truffle Oil and Lemon Thyme
 26.00
Pan Seared Mustard Seed Crusted Sea Scallops Aside Creamy Butternut Squash Risotto Radicchio, Toasted Pumpkin Seeds and Parmigiano Reggiano  
 26.00
Chick Pea, Dried Fruit and Portobello Wrapped   with Steamed Banana Leaf aside Pineapple -Green Apple Chutney and Sushi Rice
 17.00
Pan Seared "free - Range" Hunter's Chicken   with Crimini Mushrooms, Parsnips and Green Olives aside Caramelized Onion Mashed Potatoes
 19.00
Pan -seared Cranberry Glazed Duck Breast   with Lentils and Red Grapes aside Sautéed Snap Peas
 25.00
Grilled Maple Syrup Glazed Pork Chop   with Black Bean Purée and Braised Red Cabbage
 25.00
Pappardelle   with Coconut and Red Wine Braised Short Rib Ragoşt with Mustard Greens
 19.00
Grilled Chimichurri Hanger Steak   with Spicy Aioli, Sautéed Swiss Chard and Yucca Frites
 21.00
Grilled Porterhouse Steak   with Green Peppercorn Red Wine Reduction, Crispy Onion Rings and Sautéed Escarole
 33.00
Sides
Sautéed Snap Peas  
Yucca Frites  
Sautéed Escarole  
Sautéed Brussels  
Spouts with Bacon  
Dominican Yellow Rice  
Caramelized Onion Mashed Potatoes  
 4.00
-
Late Night
Hearts of Romaine, Crispy Zucchini Blossom, Goat Cheese, Lemon Thyme and Gribiche Dressing  
 10.00
Iceberg, Bibb and Radicchio   with Daikon, Peanut Crusted Rock Shrimp Croutons with Mint Vinaigrette
 9.50
Country Paté   with Pistachios aside Lemon Confit, Grainy Mustard, Cornichons and Toast Points
 8.50
Seared Ginger Dusted Sea Scallops, Rice Noodle Roll and Ginger Scallion Coulis  
 11.00
Seared Duck Confit   with Green Papaya Salad, Scallions, Bean Sprouts and Thai Basil Vinaigrette
 12.00
Steamed Mussels   with Sweet Italian Sausage, Spinach, White Wine and Garlic
 10.00
Crispy Tempura Dipped Soft Shell Crab   with Baby Arugula, Eggplant Tapenade and Curry Vinaigrette
 14.00
Grilled Chimichurri Hanger Steak   with Spicy Aioli, Sautéed Swiss Chard and Yucca Frites
 21.00
Grilled Burger On Brioche Roll   with Grilled Red Onion - Red Pepper Relish and Cheddar aside French Fries
 10.00
Beer List
Lager
Augustinerbrau, Munich, Germany, 12 Oz. Clean, Subtle, Palate-cleansing Lager  
 5.00
Pilsner Urquell, Pilsen, Czech Republic 12oz. Creamy, Clean Pilsner with Floral Hops  
 5.00
Amstel Light, Amsterdam, Netherlands, 12 Oz. The Original Light Beer  
 5.00
Yuengling Lager, Pottsville, Pa, 12 Oz. America's Oldest Brewery  
 3.75
Ale
Hoegaarden, Belgium, 12 Oz. Refreshing White Ale, Orange and Coriander  
 6.00
Weihenstephaner, Hefe Weissbier, Bavaria, 12 Oz. Yeasty Head with Banana and Citrus  
 6.00
Tröeg's, Hopback Ale, Harrisburg, Pa, 12 Oz. Well Hopped Pale Ale  
 5.00
Dogfish Head, 60 Min Ipa, Milton, De, 12 Oz. Strong Hop Character with Malted Balance  
 5.50
Atomium, Premier Grand Cru, Belgium, 11.2 Oz. Coriander and Spice, Forward Hop Finish  
 9.00
Flying Fish, Esb, Cherry Hill, Nj, 12oz Caramel Malts with English Hops  
 5.50
Samuel Smith, Oatmeal Stout, England, 12 Oz. Silky Texture, Bittersweet Finish  
 7.00
Lindeman's, Framboise, Lambic, Belgium, 12 Oz. Sweet and Fruity, Perfect with Dessert  
 9.50
Non-alcoholic Beer   Clausthaler, Germany, 12 oz.German style non - alcoholic beer
 4.50
Desserts
Bittersweet Chocolate Mousse   with Cognac and Fresh Berries
 7.50
Chocolate Caramel Tart   with Fleur de Sel and Peach Compote
 7.50
Lemon Curd Mousse   with Citrus Lace Tuile, Toasted Almonds and Fresh Berries
 7.00
Honey Citrus Ricotta Cheese Cake   with Chocolate Cookie Crust and Vanilla Crème Anglaise
 7.00
Butter Rum Bread Pudding   with Vanilla Gelato
 7.00
Mixed Berries   with Crispy Phyllo, Whipped Cream and Lemon Thyme Syrup
 6.50
Grand Marnier Crème Brulée  
 7.00
Warm Peach Crostada   with Franzipan and Vanilla Gelato
 7.00
Coffee Gelato   with White Chocolate Almond Cookie
 7.00
Raspberry Sorbet   with Sugar Cookie
 7.00
Assortment of Cookies  
 6.00
"
Cross Streets:
At S 3rd St
Hours:
Lunch Mon-Fri: 11:30am-2:30pm Brunch Sun: 11am-3pm Midday Menu Mon-Fri: 2:30pm-5pm Dinner Sun: 5pm-10:30pm Mon-Thu: 5:30pm-10:30pm Fri: 5:30pm-11pm Sat: 5pm-11pm Late Night Thu: 10:30pm-12am Fri-Sat: 11:30pm-1am
Neighborhood:
Center City
Phone:
215-625-9425

Location(s)

Fork
306 Market St
Philadelphia, PA, 19106
United States