August 1 until August 4, 2011
FIRST COURSE
Please Choose One
Pomegranate BBQ Lamb Spare Ribs
Red cabbage slaw
Caesar Salad Forge Style
ENTRÉE
Please Choose One
Grilled Salmon
Basil mashed, hearts of palm and green salad, two orange reduction
“Burger and Bordeaux”
Grilled Angus sirloin burger, topped with boneless short ribs, lobster marmalade, truffled french fries, pomegranate ketchup served with a tasting of Bordeaux
Three Mushroom Risotto
Roasted Shiitake, Portabello and Porcini, Alba white truffle oil
DESSERT
Please Choose One
Lemon Pannacotta
Flavors of lemon & fennel, toasted almond gelato, biscotti
Chocolate Pistachio Layer Cake
Candied kumquats, chocolate ice cream, pistachio tuile
August 7, 2011 until August 12, 2011
FIRST COURSE
Please Choose One
Smoked Salmon Croquettes
Damn “hot” guava sauce, peppered cream
Crisp Iceberg Wedge
Benton bacon, Maytag blue cheese, yellow and red tomato
Red and Yellow Tomato Gazpacho
Coconut Steamed Mussels and Clams
Cilantro, chilies and lime
ENTRÉE
Please Choose One
Grilled Salmon
Basil mashed, hearts of palm and green salad, two orange reduction
Three Mushroom Risotto
Roasted Shiitake, Portabello and Porcini, Alba white truffle oil
Grilled Skirt Steak
Sliced, leek chutney tomato jam, tostones
DESSERT
Please Choose One
Turron Nougat Cheesecake
Honey roasted grapes, sauterne syrup
Flourless Chocolate Torte
Candied kumquats
August 21, 2011 until August 26, 2011
FIRST COURSE
Please Choose One
Red and Yellow Gazpacho
Smoked Salmon Croquettes
Damn “hot” guava sauce, peppered cream
Chicken Liver Crostini
Onion jam, chopped egg, smoked onion
ENTRÉE
Please Choose One
“Burger and Bordeaux”
Grilled Angus sirloin burger topped with boneless short ribs, lobster marmalade. Served with truffled french fries, pomegranate ketchup and a tasting of Bordeaux
Grilled Salmon
Basil mashed, hearts of palm and green salad, two orange reduction
Three Mushroom Risotto
Roasted Shiitake, Portabello and Porcini, Alba white truffle oil
Roasted Bell & Evans Chicken
Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes
DESSERT
Please Choose One
Lemon Pannacotta
Flavors of lemon & fennel, toasted almond gelato, biscotti
Fresh Berries
August 28, 2011 until September 2, 2011
FIRST COURSE
Please Choose One
Red and Yellow Gazpacho
Smoked Salmon Croquettes
Damn “hot” guava sauce, peppered cream
Crisp Iceberg Wedge
Benton bacon, Maytag blue cheese
Caesar Salad Forge Style
ENTRÉE
Please Choose One
Grilled Salmon
Basil mashed, hearts of palm and green salad, two orange reduction
Grilled Angus Filet Mignon
Forge four mustard sauce, roasted fingerling potatoes
Spice Rubbed Duck
Sangria sauce, warm grits, grilled apple
Roasted Bell & Evans Chicken
Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes
Cabernet Cooked Pappardelle
Ragu of beef, crispy basil
DESSERT
Please Choose One
Flourless Chocolate Torte
White chocolate sauce
Turron Nougat Cheesecake
Honey roasted grapes, sauterne syrup
September 4, 2011 until September 9, 2011
FIRST COURSE
Please Choose One
Smoked Salmon Croquettes
Damn “hot” guava sauce, peppered cream
Pomegranate BBQ Lamb Spare Ribs
Red cabbage slaw
Caesar Salad Forge Style
ENTRÉE
Please Choose One
Grilled Salmon
Basil mashed, hearts of palm and green salad, two orange reduction
Grilled Angus Filet Mignon
Forge four mustard sauce, roasted fingerling potatoes
Three Mushroom Risotto
Roasted shiitake, portobello and porcini, alba white truffle oil
Roasted Bell & Evans Chicken
Warm homestead tomato salad, chicken jus, lemon confit, purple potatoes
DESSERT
Please Choose One
Flourless Chocolate Torte
White chocolate sauce
Lemon Pannacotta
Flavors of lemon & fennel, toasted almond gelato, biscotti
Menu subject to change
SUNDAY BRUNCH
September 11, 2011
FIRST COURSE
Please Choose One
Fresh Berries
Lemon dust and vanilla yogurt
Caesar Salad Forge Style
Snapper and Mahi Mahi
Bloody mary ceviche
ENTRÉE
Please Choose One
Forge French Toast
Sautéed apples and mango, land of goshen maple syrup
Eggs Benedict “Jersey Shore”
Poached eggs, grilled, butter bialy, taylor ham , “Dewey hot” béarnaise
Grilled Salmon
Basil mashed, orange reduction, heart of palm salad
Three Mushroom Risotto
Roasted shiitake, portobello and porcini, alba white truffle oil
DESSERT
Please Choose One
Lemon Pannacotta
Flavors of lemon & fennel, toasted almond gelato, biscotti
Rum Risotto Rice Pudding
Milk chocolate crema
$22 per person*
Buffet & Complimentary Mimosa
$20 additional charge per person*
*Price does not include tax or gratuity. All non-catered functions with eight guests or more, will have an 18% gratuity added to the check.
No trans-fats or hydrogenated oils are used in the preparation of the Forge menu. Consumer information: There is risk associated with consuming oysters. If you have chronic illness of the liver, stomach or blood, or have immune disorders you are at greater risk of serious illness from raw oysters, and should eat oysters fully cooked. If unsure of your risk consult a physician.
Menu subject to change
