The Silver Fork menu — United States

Freshly baked focaccia bread served with a savory green olive tapenade.

A fresh salad of locally sourced mixed greens topped with savory blue cheese.

Tender strands of sautéed spaghetti squash drizzled with nutty Austrian pumpkin seed oil and topped with crunchy pumpkin seeds.

A roasted pear served with creamy goat cheese, drizzled with local honey, and accompanied by a side of greens tossed in balsamic vinaigrette.

A savory onion soup topped with a melted blend of three different cheeses.

A light, airy goat cheese soufflé served with a side of sweet chutney and crisp, thin slices of toasted bread.

Crispy, bite-sized Cabot cheddar cheese fritters served with a savory anchovy-infused mayonnaise.

This dish features caramelized smoked salmon served with fresh mango, crisp cucumber, and creamy avocado.

Tender snails served in a buttery pastry crust.

A crispy fried egg roll filled with savory duck, served alongside a refreshing seaweed salad.

Thinly sliced raw tuna served as a chilled appetizer.

Tender lamb meatballs served with a refreshing side of cool yogurt and crisp cucumber.

Finely minced raw beef topped with a fresh egg yolk and served with crispy, thin slices of toasted bread.

Crispy potato chunks and savory chorizo served with a mildly spicy tomato sauce.

A baked vegetable medley of eggplant, zucchini, and yellow squash topped with goat cheese and breadcrumbs, served with flatbread, olive tapenade, and fresh horseradish.

A fillet of salmon wrapped in spinach and flaky filo pastry, served with lemon butter, mashed potatoes, and sautéed green beans.

This dish features mashed yuca topped with shrimp sautéed in a tomato-based creole sauce with peppers, onions, garlic, and olives, served in a traditional mortar and pestle.

Creamy Italian rice cooked with lobster, finished with a topping of sautéed prosciutto and fresh asparagus.

A mahi-mahi fillet coated in crispy grated plantains, served with rice and pigeon peas, and topped with a tangy pickled vegetable relish.

A pan-seared crab cake served with hand-cut french fries and a side of homemade tartar sauce.

A breaded and pan-fried veal cutlet served with a side of warm potato salad prepared in a traditional German style.

Tender pulled pork sautéed with crispy gnocchi, spinach, garlic, and onions, finished with parmesan cheese, sugared pecans, and a savory veal reduction.

A roasted rack of lamb crusted with stoneground mustard, goat cheese, and breadcrumbs, served with red potatoes and green beans.