Fork & Fire 5880 State Highway 121 Suite 103B

Pickle spears tempura-fried with sirracha honey and jalapenos ranch

Grilled artichoke with olive oil, lemon and smoked salt served with lemon aioli

Smokey kettle grilled hummus, kalamat olives, feta, carrots, cucumbers and naan

Pecorino and parmesan cheese blend

Drizzled with ranch

Grilled cashews, figs, Fuji apples, manchego, dried cranberries and chicken with champagne fig vinaigrette dressing (On flatbreat for $3.50 extra)

Grilled pears, pecans, bleu cheese and field greens with balsamic vinaigrette OR smokey bleu cheese dressing (On flatbread for $3.50 extra | add chicken for $6) (g)

Chopped iceberg, chicken, avacado, grape tomatoes, garbanzo beans, grilled broccolini and cheddar with jalapeno ranch dressing (On flatbread for $3.50 extra)

Iceberg, bacon, bleu cheese and red onions with smokey blue cheese dressing (g)

Field greens, kalamata olives, tomatoes, cucumbers, feta and chicken with Greek vinaigrette dressing (On flatbread for $3.50 extra | sub blackened salmon for $10)

Grilled broccolini, croutons and parmesan with creamy Caesar dressing

Seared Chicago-style at 650°, served with two choice of sides (g)

Grilled at 650° and garnished with heriloom tomatoes, served with broccoli mashed

Seared naked with a dash of smoked salt and lemon, served with a salmon-skin chip, broccoli mashed and choice of side (g)

Seared medallions brushed with mushroom-thyme pan sauce, served with French green beans (Recommended medium-rare)

Citrus-marinated with yuzu and serrano, served with French green beans and grilled pain au levain (g)

Broccoli mashed with brussle sprouts, heirloom tomatoes and grilled broccolini (g)

Panko-crusted chicken breast, served with classic fries (Tossed dirty for $1 extra)

Three cheeses, bacon and tomatoes, served with classic fries (Add tomato basil soup for $3)

Three-cheese and white truffle mac (Add bacon for $2)

Meat, cheese and bun, served with classic fries

Graham cracker pocket of melted marshmellow with chocolate sauce

Paso Robles, California (cabernet) Notes of fresh boysenberry, peppercorn and sweet tobacco

Lodi, California (cabernet) Aromas of French oak accompanied by toasted hazelnut and blackberry cobbler

Napa Valley (cabernet) Rich and smooth with notes of ripe blackberry and spices

Mendoza, Argentina (malbec reserva) Medium-bodied,balanced with fruit and a spicy finish

Italy (nero d'avola) Notes of wild straberry and pomegranate

Paso Robles, California (cabernet) Notes of fresh boysenberry, peppercorn and sweet tobacco

Lodi, California (cabernet) Aromas of French oak accompanied by toasted hazelnut and blackberry cobbler

Napa Valley (cabernet) Rich and smooth with notes of ripe blackberry and spices

Napa Valley (petite sirah) Fresh blackberry and toasted walnut with a toffee-like edge

Mendoza, Argentina (malbec reserva) Medium-bodied,balanced with fruit and a spicy finish

Italy (nero d'avola) Notes of wild straberry and pomegranate

Paso Robles, California (cabernet) Notes of fresh boysenberry, peppercorn and sweet tobacco

Lodi, California (cabernet) Aromas of French oak accompanied by toasted hazelnut and blackberry cobbler

Napa Valley (cabernet) Rich and smooth with notes of ripe blackberry and spices

Tuscany, Italy (Merlot, sangiovese and cabernet) Savory rosemary with notes of blackberry and toasted oak

Mendoza, Argentina (malbec reserva) Medium-bodied,balanced with fruit and a spicy finish

Italy (nero d'avola) Notes of wild straberry and pomegranate

Lodi, California (chardonnay) Buttery with crisp aromas of mango, stone fruit, nectarine, apple and a hint of vanilla oak

Riva Ranch, monterey (chardonnay) Bold oak complemented by tropical fruit, such as pineapple and white nectarine and sweet baking spices

Central Coast (chardonnay) Aromas of green apple and apricot with a creamy, silky finish

Lodi, California (chardonnay) Buttery with crisp aromas of mango, stone fruit, nectarine, apple and a hint of vanilla oak

Sonoma Coast, California (chardonnay) Notes of nectarine, stone fruit, white peach, melon and oak spice with a hint of vanilla

Riva Ranch, monterey (chardonnay) Bold oak complemented by tropical fruit, such as pineapple and white nectarine and sweet baking spices

Central Coast (chardonnay) Aromas of green apple and apricot with a creamy, silky finish

Lodi, California (chardonnay) Buttery with crisp aromas of mango, stone fruit, nectarine, apple and a hint of vanilla oak

Central Coast (chardonnay) Aromas of green apple and apricot with a creamy, silky finish

Italy Light nero d'Avola with strong notes of wild strawberry

Italy Light nero d'Avola with strong notes of wild strawberry

Italy Light nero d'Avola with strong notes of wild strawberry

Prosecco - Flavors of yellow apple, peach and white flowers (available as mimosa)

Prosecco - Flavors of yellow apple, peach and white flowers (available as mimosa)

Prosecco - Flavors of yellow apple, peach and white flowers (available as mimosa)

Blonde ale (4.7%)

Hefeweizen (5.3%)

Belgian white ale (5.5%)

West Coast IPA (7.4%)

Imperial milk stout (9.1%)

Amber IPA (7.0%)

Asian Pear and watermelon rind with a hint of white flower

Our version of Avocado Toast with heirloom tomatoes and goat cheese

Faroe Island Salmon, goat cheese, capters and heirloom tomatoes

Goat cheese, fig jam, duroc bacon, jalapenos drizzle with honey

Kalamata olives, tomatoes, goat cheese

Duroc Bacon and Cheddar

Tri-tip tomatoes avocado pico and blak beans

Egg whites pastrami gruyere and kraut

Egg Whites and Oyster mushrooms

Lump crab, white cheddar, avocado, pico and tortilla chips

Corn tortillas, black beans, avocado, pico with smokey ancho and sour cream

Graham-craker batter, melted marshmellow and chocolate served with maple syrup

Apples, cinnamon, carmel and maple syrup

Smokey fried chicken, waffles and duroc bacon served with maple syrup

Fingerling potatoes, pastrami, gruyere and kraut

Ground Akaushi patty, white cheddar, duroc bacon, grilled onions, arugula, a sunny side up egg and our secret burger jam on a broche bun served with choice of fries

Seared Akaushi, scrambled eggs, cheddar, duroc bacon and fingerling potatoes

Tri-tip, scarmbled eggs, duroc bacon, black beans and jalapenos served with fingerling