Dinner Menu

Ever the innovator, Chef Rob Hines has devised a dinner menu for Two Left Forks that caters to every individual in your party. Ask for specific wine or beer pairings with each of these dishes, and enjoy vegetarian options and gluten-free requests. The Two Left Forks Dinner Menu is served Tuesday through Sunday, 4:00 p.m. – 11:00 p.m. Make your Reservations today!

Two Left Forks Dinner Menu

BITES

HAZELNUT CRUSTED GOAT CHEESE CROQUETTES  5
Mashed Potatoes & Goat Cheese, Hazelnuts
Spicy Carrot Purée

PROSCIUTTO WRAPPED GREEN ASPARAGUS 8
Goat Cheese Mousse
Balsamic Reduction

BONE-IN SHORT RIB 8
Slow Braised in Demi Glaze
Sweet Potato Purée, Pickled Onions

HEIRLOOM TOMATO & FRESH BURRATA SALAD 9
Balsamic Reduction, Pickled Red Onion, Micro Basil

PAN SEARED FOIE GRAS 13
White Asparagus
Pignole Cream, Sherry Gastrique

SHARES

SALMON TATAKI 10
Marinated Salmon Belly
Hot Soy Sake Sesame Oil, Shaved Jalapeno

SHORT RIB POUTINE 11
House Made Fries, Short Rib
Sautéed Mushrooms, Caramelized Onions
Beurre Blanc, Tomme de Savoie

KOBE-STYLE WAGYU CHIMMICHURRI 15
Vegetables Escabeche, Piquillo Peppers
Grilled Baguette

SALT SPRING ISLAND MUSSELS 13
Parsley Tapenade, Grilled Lemons
Toasted Garlic Baguettes

CRAB STACK 12
Mango, Cucumber, Tomato, Avocado
Sweet Thai Cilantro Vinaigrette

ARTICHOKE DIP 13
Sautéed Spinach, Roasted Artichokes
Goat Cheese, Toasted Garlic Baguettes

TLF TRUFFLE MAC ’N CHEESE 11
Black Truffle, Gouda, Gruyere, and Tomme de Savioe

SALADS

Roasted Beet & Goat Cheese Salad  9
Spinach and Tatsoi, Candied Walnuts
Citrus Vinaigrette

Caesar Salad  8
Shredded Parmesan, Anchovies
Croutons, Crispy Baked Parmesan
House Made Caesar Dressing, Roasted Lemon

Seared Ahi Tuna Nicoise Salad  16
Fresh Green Beans, Heirloom Cherry Tomatoes, Hardboiled Egg, Niçoise Olives
Roasted Fingerling Potatoes
Roasted Shallot Vinaigrette

9 Oz. Grilled Flat Iron Salad  17
Heirloom Cherry Tomatoes, Gorgonzola Cheese, Pickled Red Onion
Roasted Shallot Vinaigrette

VEGETARIAN ENTREES

Roasted Red Pepper Pappardelle  17
Pappardelle Pasta, Roasted Red Pepper
Parmesan Almond Cream, Roasted Artichokes
Sautéed Mushrooms, Sun Dried Tomatoes
Chick Pea “Meatball”

Vegetarian Stack  15
House Made Fries, Roasted Mixed Vegetables
with Sautéed Mushrooms and Caramelized Onions
Beurre Blanc, Tomme de Savoie

Truffled Risotto  16
Truffled Risotto, Roasted Forest Mushrooms
Heirloom Baby Carrots
Beurre Blanc, Micro Salad Greens

SOUPS

CLASSIC FRENCH ONION SOUP  6
Crouton, Gruyere & Swiss Cheese

SOUP DU JOUR  6
Seasonally Inspired Soup

ENTRÉES

SEAFOOD PAELLA  25
Shrimp, Mussels, Clams, Lobster Claw
Saffron Risotto and Tomato Broth

PISTACHIO CRUSTED COLORADO RACK OF LAMB  30  
Mashed Potatoes, Garlic Spinach
Sauce Robert

SEARED DIVER SCALLOPS  28
Mashed Potatoes, Garden Vegetable Medley
Truffle Beurre Blanc

CHILEAN SEA BASS  32
Mashed Potatoes, Green Beans with Applewood Smoked Bacon & Pine Nuts
Beurre Blanc, Tomato Chutney

SOY SAKE ALASKAN BLACK COD  27
China Peas, Forest Mushrooms Parsnip Purée
Kaffir Coconut Cream

GRILLED PETITE FILET  30
Grilled Asparagus, Potato Gratin
Veil Demi Glaze

 9 OZ. CREEK STONE NEW YORK STRIP  26
Rosemary Fingerling Potatoes, Brussels Sprouts with Applewood Smoked Bacon
Brandy Shallot Demi Glaze

GRILLED SHETLAND ISLES SALMON  22
English Pea Purée, Roasted Beets
Pomegranate Reduction

LOCAL HALIBUT  27
Parmesan Risotto, Garlic Spinach
Brown Butter Beurre Blanc

ROASTED CHICKEN BREAST  20
Truffle Risotto, Roasted Forest Mushrooms, White Asparagus
Brown Butter Beurre Blanc

TLF BURGER  16
Ground Sirloin & Brisket Patty
Swiss & Gruyere Cheese, Caramelized Onions
Lettuce, Tomato, Pickles, House Spread on Brioche Bun
Choice of Parmesan Fries or Side Caesar Salad

Click here to view a printable menu