Forge In The Forest Restaurant Menu (Update 2025)

Caramelized onion, white wine, vegetable stock, French baguette with melted Swiss and provolone cheeses.

Best of the west award winning combination of craw-fish, clams, bay scallops, bay shrimp, potato, celery and cream.

Spring mix, strawberries, feta cheese, oranges and balsamic.

Romaine tossed with parmigiano, toasted croutons and Caesar dressing. Add grilled chicken for an additional charge.

Blackened sushi grade Ahi tuna served rare with spring mix and balsamic vinaigrette and dot of wasabi.

Grilled chicken over spring mix tossed with sesame dressing, crispy won ton, toasted sesame seeds and peanuts.

Slow cooked in our house-made BBQ sauce and then charbroiled to perfection in our 800 degree broiler.

Pork tenderloin served with a creamy bacon sauce, sauteed potatoes and vegetables.

Slow cooked and served with fettuccini, carrots, bacon, pearl onion and a Cabernet reduction.

1/2 lb. Niman Ranch 100% Angus beef with Jack cheese. Served with regular or garlic fries.

1/2 chicken is oven-roasted to perfection with bell pepper, tomato, onion, zucchini and paprika.

Special coconut milk based, medium spiced curry sauce with potatoes, white onion and carrots over basmati rice.

Grilled in our 800 degree broiler and served with a creamy green peppercorn sauce (we suggest medium rare).

Dry aged for at least 35 days and this 12 oz. New York will melt in your mouth.

Oven roasted with special seasonings served with potatoes au gratin, green beans and creamy horseradish.

Assorted roasted vegetables, beans and spinach stew, cooked with lemon grass and coconut milk, served with rice or tofu.

Seafood, chicken, chorizo and vegetables tossed over a bed of Spanish saffron rice.

Prepared with a creamy bacon sauce and Parmesan.

Ask your server about this special petit mignon.

Manilla clams, PEI mussels, linguica sausage, scallions, cherry tomatoes, potatoes and fresh thyme.

Seafood ravioli with prawns and sea scallops and spring vegetables in a lemon-onion mustard sauce.

8 oz. grilled New York steak with a Guinness demi glace served with fingerling potato hash, yellow beats, pearl onions, mushrooms and a grilled asparagus garnish.

Our very own grown up grilled cheese. Served with a salad of roasted pears, dried cranberries, shaved fennel, roasted asparagus, toasted almonds and a white balsamic vinaigrette.

Mixed greens, grilled chicken breast, rice noodles and won ton crisps and peanuts. Served with sesame dressing.

3 different types of beets, strawberries, feta cheese, orange segments and balsamic dressing and a spring mix salad.

Romaine tossed with parmigiano, toasted croutons and Caesar dressing. Add grilled chicken for an additional charge.

Spring mix tossed with red wine vinaigrette and topped with avocado, crisp bacon, tomato, eggs, blue cheese and grilled chicken.

Organic field greens with crumbled blue cheese, red onions, sliced pears, oranges and spicy pecans tossed with balsamic vinaigrette.

Caramelized onion, white wine, vegetable stock, French baguette and melted Swiss and provolone cheeses.

Crawfish, clams, bay scallops, bay shrimp, potato, celery and cream.

Thin and light with house made tomato sauce, olive oil, fresh tomatoes, basil, mozzarella and Parmesan cheese. Add Canadian bacon, mushroom, olives, roasted peppers, feta or blue cheese for an additional charge. Add bay shrimp, Italian sausage, grilled chicken or pepperoni for an additional charge.

Canadian bacon, pineapple and scallions.

Manilla clams, PEI mussels, linguica sausage, scallions, cherry tomatoes, potatoes and fresh thyme.

Seafood ravioli with prawns and sea scallops and spring vegetables in a lemon-onion mustard sauce.

8 oz. grilled New York steak with a Guinness demi glace served with fingerling potato hash, yellow beats, pearl onions, mushrooms and a grilled asparagus garnish.

Our very own grown up grilled cheese. Served with a salad of roasted pears, dried cranberries, shaved fennel, roasted asparagus, toasted almonds and a white balsamic vinaigrette.