Easter Brunch at Fork

Fork will be celebrating Easter by offering a two-course brunch for $45/person. Guests will start out by choosing one of Chef George Madosky’s festive offerings for the first course: Honey Yogurt with granola and fruit, Chilled Pea Soup with mascarpone, and pumpernickel crumb, Baby Carrots with warm honey, chili, and creme fraiche, and White Fish Rillettes with wilted mustard greens, and pickles. The course will be followed by a wide variety of entree offerings to choose from, including: Easter Ham & Sunny Eggs with asparagus, fingerling potatoes, and chimichurri, Polenta with sweet potatoes, mushrooms, wilted greens, and poached egg, Dry Aged Burger with raclette, caramelized onions, b & g aioli, and fries, and Leg of Lamb with spice rub, couscous, kale, carrots, and baharat. To round out the meal with some sweet finishes, guests can choose from their Carrot Cake with cream cheese icing, walnuts and raisins, Chocolate Cremeux with rhubarb, granola, and chantilly cream, and Coconut Custard with lime, graham cracker, and meringue, for an additional $5 supplement. Guests will also have the option to add on Hot Cross Buns, Assorted Pastries, and 1/2 dozen oysters on the half shell to further customize their experience. Reservations are available via OpenTable.