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Daily Menu

Dine in, carry out

Nestled in the heart of Overbrook, Fork and Plough partners with local and regional producers to put in-season fresh ingredients on your plate each day.

With a menu that changes twice daily, there’s always something new to try. We update the Daily Menu each day before lunch and dinner so you can always see what’s cookin’ at our place.

Our menu changes twice daily because we are committed to serving only the best local and regional ingredients.  If you have allergies, are vegan, vegetarian, gluten-free, or have other dietary restrictions, please see our FAQ page or call the restaurant for options.

Walk-ins are welcome but we highly recommend making reservations, especially on the weekends. Our bar area and sun porch seating are available on a first-come, first-served basis.

LUNCH MENU
Wednesday, May 20th

Bar Features

Fauxmosa | 14

N/A Bubbles, F&P OJ Cube

Gaelic Ale (D) 5.5% | 7.5

Asheville's Original Amber Ale - Highland

Turtleback Brown (D) 5.9% | 7.5

Brown Ale - Pisgah

Woods & Water (D) 6.2% | 8.5

American IPA - Maine Beer Co

Saint T's (12ozC) 5.1% | 4

Pale Ale - Highland

Starters & Shareables

Spring Vegetable Soup | 10

Yellow Squash, Kingbird Pastures Kale, Turnips, Chicken Broth, Fresh Herbs

Ham & White Bean Soup | 11

Braised Pork Shank, Great Northern White Beans, Rich Cream, Mirepoix

Confit Beet & Citrus Salad | 14

Mandarin Orange, Local Sorrel, Goat Cheese, Dried Cranberries, Crushed Pecans, White Balsamic Dressing

Mixed Berry Salad | 14.5

Local Lettuce Blend, Red Grapes, Walnuts, Shaved Radish, Crumbled Blue Cheese, Mixed Berry Vinaigrette

Crispy Brussels Sprouts | 12

Smoked Paprika Aioli

Chicken Empanadas | 12

Lime Crema, Tomatillo Salsa, Queso Fresco, Pico de Gallo

F&P Dip Duo | 13

Smoked Salmon Dip with Capers, Warm Artichoke Dip with Parmesan, Served with Crackers

Smoked Pork Belly | 14

Chili-Garlic Glaze, Blackened Okra, Sweet Corn Puree, Agave Drizzle, Pepitas

*Shaved Steak Crostini | 14.5

Grilled & Chilled Sirloin Steak, Garlic & Herb Boursin Cheese, Blistered Tomato Jam, Balsamic Reduction

*Beef Carpaccio | 16

Smoked Paprika Aioli, Capers, Olive Oil, Parmesan, Crostini, Arugula

*Tuna Tartare | 18

Gochujang Marinade, Carrot, Fennel & Red Pepper Slaw, Wasabi Mayo, Sriracha, Lime, Wonton Chips

*Crispy Fried Oysters | 24

Cocktail Sauce, Lemon, Fresh Herbs, Pickles

Entrées

*Shiitake Swiss Cheeseburger | 18

Ground Beef, Shiitake Mushrooms, Swiss Cheese, Mustard Aioli, Arugula, French Fries

Teriyaki Fried Chicken Sandwich | 17.5

Teriyaki Sauce, Pickled Red Onion, Cilantro Cabbage & Carrot Slaw, Sweet Chile Aioli, Battered Onion Rings

Italian Braised Pork Sugo | 18.5

Braised Hickory Nut Gap Pork Shank, Rich Tomato Sauce, Served over Cavatappi Noodles with Parmesan, Fresh Herbs & Garlic Bread

Vegetable Plate | 20

Asparagus, Cauliflower, Local Green Beans, Grilled Zucchini, Crispy Brussels Sprouts, Smoked Paprika Aioli, Balsamic Glaze

*Mediterranean Salmon & Kale Salad | 24

Kingbird Pastures Kale, Crumbled Feta, Red Onion, Olives, Artichokes, Peppadews, Tomato, Red Wine Vinaigrette

Lunchbreak: Swedish Meatballs | 16.5

House Ground Beef Meatballs, Mashed Potatoes, Green Beans, Brown Gravy, Sour Cream, Strawberry Jam

Desserts

Warm Brownie A la' Mode | 8

Java Chip Ice Cream, Chocolate Sauce

Creme Brulee | 9

Turbinado Sugar, Fresh Local Berries

Peach Cobbler | 10

Butter Pecan Ice Cream, Caramel Sauce

Raspberry Cheesecake | 10

Graham Cracker Crust, Doughnut Crumble, Raspberry Syrup

*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. $2 split plate charge

View Kids' Menu