New Brunch Dishes At Fork, Plus: Date Night at Russet


ForkMural

Sunday brunch at Fork has gotten even better with their new menu additions including four new shareable dishes and a bigger selection of brunch entrees and cocktails. And if you’re looking for a new date night destination, Russet has a deal for you.

If you’re going for brunch with friends or family, here are the new group platters at Fork:

  • Continental includes a variety of house-baked pastries and breads made by Samantha Kincaid and Head Baker Alex Bois served with homemade butters and spreads, farm-fresh yogurt and house-made parfait ($15)
  • Fruits of the Sea includes Sweet Amalia oysters on the half shell, seafood salad, jumbo prawns with house-cured pickles and chow-chow, and smoked trout caviar with house-made cream cheese ($50)
  • House-Smoked Fish & Bagels with cured Arctic char, smoked mussels with aioli, bluefish rilettes, house-smoked cod brandade, and a variety of bagels and breads ($75)
  • A weekly-changing Plowshare Farm Frittata presented in a large, cast-iron pan with baked egg, seasonal greens, and roasted fingerling potatoes, which can be prepared for one to three people ($32-35)

The new brunch entrees range from $14-$22:

  • Soft Egg and Roasted Mushrooms with braised broccoli rabe and polenta
  • Maple French Toast with roasted apples
  • Smoked Cod with cranberry beans and broccoli
  • Traditional Steak and Eggs with charred onion and salsa verde
  • Smoked Pastrami on a horseradish-cheddar biscuit with romanesco and black pepper gravy

And for the cocktails:

  • The Sasparilla Flip, a whole-egg cocktail with sasparilla syrup and bourbon
  • The Cherry Bounce, a recipe in honor of George Washington

Also going on this month, every Friday night is date night at Russet. For $90 per couple, Andrew and Kristin Wood are offering a three-course meal plus dessert, with the main course being a shared plate for two. Here’s the menu for this Friday, March 4th:

  • First Course: Baby romaine, heirloom apple, purple carrot, and buttermilk dill vinaigrette
  • Second Course: Taleggio ravioli, arugula pesto, and hickory nuts
  • Main Course: Slow roasted grass-fed ribeye for two with red wine shallot butter, bintje potatoes, and savoy spinach
  • Seasonal Dessert

Is it the weekend yet?

Fork [f8b8z]

Russet [f8b8z]