Remember Me
Baked Empanadas filled with Braised Beef. We’ve prepared these Empanadas for parties and they’re a huge hit. Adults and Kids love.
3 per order
Shredded Chicken, Kale, Quinoa, Black Beans, Tomatoes, Roasted Corn and Tortilla Strips with Lime Cilantro Vinaigrette.
Shredded Chicken, Romaine Lettuce, Quinoa, Black Beans, Tomatoes, Roasted Corn and Tortilla Strips with Lime Cilantro Vinaigrette.
Farro Bowl with Sauteed Kale, Roasted Sweet Potatoes, Brussels Sprouts, Pumpkin Seeds and Tomatoes.
Serve warm!
Little Gem Lettuce Chopped with Feta, Chickpeas, Diced Chicken and Cucumbers and Sherry Vinaigrette.
Penne with Creamy Vodka Sauce.
Serves two.
Our popular Chicken Salad prepared with Tarragon, a touch of Mayonnaise, MicroGreens, Lemon and a dash of Salt.
BBQ Organic Salmon with Mango Salsa over Rice. Newest addition to the menu. We love the flavor of the BBQ Salmon combined with Mango Salsa.
Fresh Corn off the Cob with Tomatoes, Basil, a touch of Lime Juice and Avocado.
A Four Forks favorite. Served with two Potato Rolls and Vegetable Slaw on the side.
Slow Cooked Korean Chicken Breast on Bao Buns. We had this dish on vacation and loved it.
Rice Noodles with Cilantro, Radish, Zucchini, Carrots and Peanuts tossed with a Peanut Vinaigrette.
We have been asked, so to Veg up your weekends we’ve added our traditional Crudites with Curry Dip. Vegetables come in a medium sized tin and Curry Dip in the usual small soup container.
AKA The Crack Dip.
A flavorful combination of Veggies and Beans.
