The Forks

07/16/2026

Some dinners are a meal. Ours are an experience. Seven thoughtfully crafted courses, optional pairings, panoramic mountain views, and an evening built around great food, great conversation, and a slower pace. Join us for our next Chef’s Table.

07/12/2026

Grilled shrimp, jumbo crab, fresh local chanterelle mushrooms, pineapple jasmine rice, and our chili butter. Simple, fresh, and only here while it lasts.

07/10/2026

Summer is on the table.

Our new seasonal menu is here, and we think you’re going to love what’s coming out of the kitchen.

06/21/2026

Pan seared walleye with chili butter, onion marmalade, and pecan basmati rice.

06/12/2026

Fresh walleye, lightly sautéed and finished with crab meat, lemon vinaigrette, chives, and toasted almond basmati.

At The Forks we offer our guests a chance to delight in the fusion of our French, Appalachian-American flavors, we are offering reservation only service in our dining room and at our cocktail bar. Your reservation will allow you to choose from a thoughtful, more concise menu with fresh ingredients o...

06/06/2026

Grilled pork chop with dried apricot and cranberry, finished with a ginger orange demi-glacé.

Sweet, savory, bright, and built for a summer evening on the mountain.

Reservations available Thursday through Sunday, 5 to 9.

AppalachianDining FineDiningWV

04/30/2026

This weekend’s morel special at The Forks.

Fresh morel mushrooms stuffed with jumbo lump crab and finished with herb cream sauce, on special this weekend at The Forks. Spring does not last long, and neither will this dish.

04/10/2026

A tiny morel, a big view, and one more reason to love spring in the mountains.

Taken right off the deck at The Forks, where the season is showing up in all the right ways. Morels like this are part of what makes spring in our kitchen so special, and you will find them featured on our new spring menu. It’s a beautiful weekend to join us for a seat outside.

04/02/2026

Spring has arrived at The Forks.

Our new spring menu debuted today, and this weekend we’re beginning to open the deck for the season. Longer evenings, fresh flavors, mountain air, and a table waiting for you.

We’ve been working hard on this menu, and we’re excited to finally start sharing it. Whether you join us inside or catch one of the first seats on the deck, we’d love to have you here.

Reservations are strongly encouraged. (Link in bio)