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THE
Fork
&
Knife
MICRO KITCHEN, MARKET & EATERY
SCRATCH-MADE LUNCHES & FRESH PREPARED DINNERS
TO ALL OF OUR FABULOUS & LOYAL CUSTOMERS...
WE HAVE MADE THE DIFFICULT DECISION
NOT TO RENEW OUR LEASE
WE HAVE CLOSED OUR DOORS AS OF 9-6-22
THANK YOU FOR SUPPORTING
OUR SMALL, LOCAL BUSINESS
FOR THE PAST 6 YEARS
WE HAVE ENJOYED SERVING YOU
AND WILL MISS SEEING YOU!!
THE FORK AND KNIFE
WEEKLY DINNER MENU
03.21.17 thru 03.23.17
Tuesday 03.21
Ricotta Cavatelli & Meatballs

Scratch-made old school sauce simmered all day with hand-rolled beef meatballs served up over tender ricotta cavatelli. Mixed green salad side and garlic rolls included.
. . . $14 Full/$10.25 Half
Wednesday 3.22
Pasta Fagioli

Grandpa used to make this favorite for us & bring it over to our house in a big pasta pot while it was still warm. We couldn't wait to dish up a bowl of this simple dish. Made with ditalini or elbows, kidney beans and no meat like other versions, he called it a peasant dish made out of necessity by his immigrant mother to feed her large Italian family. I never got a recipe as I'm sure they never used one but I think grandpa Lou would be proud of this adaptation made with just as much love. Crusty bread for dipping & Romano Cheese to sprinkle on top.
. . . $10 Bowl
Thursday 3.23
Meatloaf with Mac & Cheese

Organic beef, cage free eggs, fresh herbs & seasonings with freshly made in-house bread crumbs, caramelized shallots and a baked tomato topping, served up with a side of our equally delicious, scratch macaroni & white cheddar cheese and french green beans.
. . . $15
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