Daily Menu
Dining Room is open
Our dining room, bar, and sun porch are open. Walk-ins are welcome and reservations available through OpenTable. Our bar area and sun porch seating are available on a first-come, first-served basis.
You’ll always eat local at Fork and Plough. Our menu changes 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.
Ready to come eat with us? Make your reservations here.
Dinner - Saturday, July 2nd
Featured Drinks
DuMol Wester Reach Chardonnay 2018Grown in family-owned, high elevation, hillside vineyards 84 bottle
Edmund's Oast Sour Fruit Punch6.5%American Sour Brewed with Cherry, Orange, and Pineapple 6
Watermelon MargaritaTequila, Lime, Fresh Watermelon Puree 14
Starters
Chilled Cucumber SoupSour Cream, Fresh Parsley 8
Chicken Tortilla SoupPoblano, Tomato Broth, Sour Cream, Cheddar 8
F&P House SaladMixed Greens, Carrots, Radish, Red Onion, Bacon, Cucumbers, Tomatoes, Cheddar, Ranch Dressing 12
Carolina Peach SaladArugula, Blue Cheese, Red Onion, Candied Walnuts, Balsamic Vinaigrette 12
Crispy Brussels SproutsSmoked Paprika Aioli 7.5
Bacon Braised Collard GreensPepper Relish 6
Fresh BreadWhipped Butter 6
Medium Plates
*Beef CarpaccioParmesan, Capers, Olive Oil, Paprika Aioli, Crostini 12.5
Watermelon CrudoBlackberries, Split Creek Farms Feta, Pistachios, Fresh Mint, Lemon Vinaigrette 11
Stuffed Banana PeppersItalian Sausage, Mozzarella, Basil, Marinara 12
Pork Rillette & Assorted CheeseToast, Pickles, Jam, Mustard 14
Smoked Short Rib BulgogiSticky Rice, House Kimchi, Cucumbers, Cilantro, Korean BBQ 15
Seared ScallopsPotato Gnocchi, Local Squash, Eggplant, & Zucchini, Marinara 16
*Crispy Fried OystersLemon, Black Garlic Tartar Sauce, Pickles 18
Entrees
*Shiitake Swiss CheeseburgerGround Beef, Arugula, Mustard Aioli, French Fries 15
Blackened Catfish Po BoySlaw, Yellow Tomato, Cajun Aioli, French Fries 21
Vegetable PlateAsparagus, Shishito Peppers, Broccoli, Roasted Cauliflower, Grilled Squash, Crispy Brussels Sprouts, 18.5
Grilled Airline Chicken Breast CapreseTomatoes, Mozzarella, Fresh Basil, Arugula, Pine Nuts, Olive Oil, Balsamic Reduction 24
Shrimp & Three Pepper PastaCheese Tortellini, Artichokes, Dark Spore Mushrooms, Pesto Cream 26
Hoisin Glazed Greenbrier Farms Pork ChopCheesy Grits, Braised Local Green Beans, Peach Chutney 28
Fried Whole Carolina FlounderRed Rice, Slaw, Hushpuppies, Thai Peach Glaze, Lemon 30
Grilled Beef TenderloinPotato & Goat Cheese Gratin, Broccoli, Truffle Butter 34
*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
