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 MENU FOR WEDNESDAY 1/9
Main Course
Chicken Chili Verde
Fire-roasted tomatillos and poblano chili peppers sauteed with garlic, onions, celery, Mexican oregano, thyme, cilantro and smoked paprika then slowly simmered with Great Northern beans and shredded rotisserie chicken in an organic chicken stock. Warm and hearty on a cold winter evening. Includes 2 quarts of chili, poblano Jack corn bread and chopped Sante Fe salad with cilantro vinaigrette.
$48
Serves 4-6
Extra Chili Quarts Available
Need a little extra? Additional fridge or freezer ready quarts available for purchase. Refrigerated stores 3-5 days, frozen up to a month.
$16 ea
Side Dishes
Poblano Jack Corn Bread
Scratch-made corn bread with just the right amount of heat from fire-roasted poblano chilies, sharp cheddar & monterey jack cheese and chopped fresh cilantro. The perfect side with our scrumptious chili.
Included
Salads
Sante Fe Chopped Green Salad
Chopped Romaine lettuce, radishes, roasted corn, tomatoes, avocado and red bell peppers. Served with homemade cilantro vinaigrette dressing!
Included