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Sketches From Fork's Tasting Menu, Winter 2014-2015
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Buttermilk skin and chicken courses
Sketches by chef Eli Kulp
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Smoked eel and scrambled egg starter, onions and cream
Sketches by chef Eli Kulp
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Oysters and celery, potato tea
Sketches by chef Eli Kulp
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Live clam
Sketches by chef Eli Kulp
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Rabbit and buckwheat pasta, vollkornbrot
Sketches by chef Eli Kulp
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'Pine Barrens' venison
Sketches by chef Eli Kulp
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Cheese and dessert
Sketches by chef Sam Kincaid
