In conjunction with our 15th anniversary, we are making changes which we believe will continue to evolve Fork. Our goal is to create a vision unique toPhiladelphia, distinctly American, more contemporary and progressive in style. Chef Kulp’s new menu style will begin October 1st. The new menu, in addition to a seasonally changing a la carte menu, will introduce guests to a completely new dining experience at Fork. The optional House Menu, a $65 fixed price menu will offer diners the opportunity to customize their own 4-course supper. Whole Animal Feasts for Two or More, featuring fish, poultry and game prepared whole and served for guests to share with seasonal accompaniments include Whole Roasted Muscovy Duck with Szechuan pepper-honey glaze, bitter greens salad, duck confit, duck meatballs and black pepper-liver sauce.
The a la carte menu will be broken down into “Bites,” “Raw Bar,” “Hand-Made Pastas,” “To Start” and “Main Course.” “Bites” and “Raw Bar” offerings may include: Charred Eggplant and Stracciatella Toasts; Crispy Chicken Nuggets with spicy mustard and agrodolce; Cape May Salts on the half shell with clear gazpacho; and Peeky Toe Crab and Sea Urchin on toast with pickled jalapeño. “Hand-Made Pastas” will be available in half and whole portions, and may include: Smoked Pumpkin Tortellini with brown butter, sage and walnuts; Pappardelle with wild boar and preserved lemon; and Ravioli Carbonara with pork jowel and pecorino. “To Start” and “Main Course” dishes may include: “The Roots,” local root vegetables and sunchoke “truffle” with pear vinaigrette; Red Russian Kale Salad with crème fraiche and sourdough crisps; Roasted Squab with Local Beets, cooked beneath Japanese charcoal until smoky and flavorful, then coated with red grape must powder; Five Day Dry-Aged Guinea Hen, sourced exclusively for Fork by Eberly Farm in Stevens, PA, served with succulent, 12-hour roasted Savoy cabbage hearts; and Grass-Fed Lancaster County Hanger Steak with “baked potato,” oven-roasted in the soil in which it was grown with herbs and spices, for deep, earthy flavor. Dishes will range in price from $7 to $38.