Daily Menu

Dine in, carry out

Nestled in the heart of Overbrook, Fork and Plough partners with local and regional producers to put in-season fresh ingredients on your plate each day.

With a menu that changes twice daily, there’s always something new to try. We update the Daily Menu each day before lunch and dinner so you can always see what’s cookin’ at our place.

Our menu changes twice daily because we are committed to serving only the best local and regional ingredients. If you have allergies, are vegan, vegetarian, gluten-free, or have other dietary restrictions, please see our FAQ page or call the restaurant for options.

Walk-ins are welcome but we highly recommend making reservations, especially on the weekends. Our bar area and sun porch seating are available on a first-come, first-served basis.

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DINNER MENU
Wednesday, November 20th

Bar Features & Seasonals

Château la Gabarre Bordeaux | 14

Full-bodied, round and juicy with ripe and round tannins

Hermanos Pelon | 14

Don Gato Tequila, Jalapeno agave & chocolate bitters

Back Pocket Pale 6.2% ( Draft) | 6.5

Citra-hoped pale ale by Good Times Brewing

Death to Fresh 6.3% (Draft) | 6.5

Seasonally brewed fresh hop IPA from Edmunds Oast

Scuba Sam Red 6% (Draft) | 6.5

Locally brewed Red Ale by Double Stamp

Riding For The Feeling 5% (Draft) | 6.5

Italian Pilsner by Resident Culture Brewing Co.

Starters & Shareables

Cornbread | 6

Honey, Whipped Butter

Miso Soup | 10

Oyster Mushrooms, Carrots, Kale, Tofu, Benne Seeds

Brunswick Stew | 12

Mixed Vegetables, Pork, Chicken

Greek Salad | 14

Local Spinach, Split Creek Farms' Feta Cheese, Cherry Tomato, Red Onion, Cucumbers, Peppadew Peppers, Kalamata Olives, Artichoke Hearts, Red Wine Vinaigrette

Carolina Apple Salad | 15

Local Arugula, Berries, Split Creek Farm's Goat Cheese, Candied Pecans, Mixed Berry Vinaigrette

Crispy Brussels Sprouts | 10

Smoked Paprika Aioli

SC Oysters on the Half Shell | 6 for 16 | 12 for 28

Privateer Point Wild Oysters, Cocktail, Mignonette, Lemon

Pasta Roulade | 14

Pasta Sheet Stuffed w/ Dodge City Salami, Ham & Provolone, Goat Cheese Mornay

Buffalo Mozzarella Ciabatta | 15

Bresaola, Herbs, Balsamic Reduction, Olive Oil, Garlic

*Beef Carpaccio | 15

Smoked Paprika Aioli, Parmesan, Capers, Olive Oil, Crostini

*Crispy Fried Oysters | 20

Dragon Sauce, Lemon, Pickles, Herbs, Parmesan

*Seared Outer Banks Sea Scallops | 24

Sweet Potato Purée, Sage Brown Butter, Roasted Roots, Orange Marmalade

Entrées

*Shiitake Swiss Cheeseburger | 17

Ground Beef, Shiitake Mushrooms, Swiss Cheese, Mustard Aioli, Arugula, French Fries

Crispy Crab Cake Sandwich | 21

Lettuce, Tomato, Pickles, Tartar Sauce, House Pretzel Bun, Onion Rings

Vegetable Plate | 20

Broccolini, Blackened Okra, Grilled Squash, Turnips, Crispy Brussels Sprouts, Smoked Paprika Aioli, Balsamic Glaze

Local Vegetable Lo Mein | 24

Hakurei Turnips, Baby Carrots, Bell Peppers, Swiss Chard, Sesame Soy, Cilantro

*Blackened Salmon Caesar Salad | 28

Chopped Romaine, Cherry Tomato, Crispy Bacon, Red Onion, Parmesan, Croutons, House Caesar Dressing

Shrimp Pasta | 29

Squid Ink Pasta, Tomato, Pepper & Onion Sugo, Spinach, Parmesan

*Sweet Tea Brined Pork Chop | 30

Poblano Cheese Grits, Braised Greens, Apple Cranberry Sauce

N.C. Trout |

Charleston Gold Rice

*Grilled 12oz NY Strip Steak | 36

Confit Potatoes, Charred Broccolini, Leek & Caper Compound Butter, Natural Jus

Desserts

Cranberry Orange Tart | 8

Cranberry Custard, Orange Shortbread Crust, Cranberry Compote

Pumpkin Pie | 8

Gingersnap Cookie Crust, Whipped Cream

Chocolate Cake | 9

Caramel Whipped Cream, Chocolate Buttercream, Ganache

Apple Panna Cotta (GF) | 9

Cinnamon & Molasses Panna Cotta, Sweet Stewed Apples, Whipped Cream, Caramel Drizzle

Cinnamon Roll Bread Pudding | 10

Caramel Drizzle, Vanilla Ice Cream

*Contains ingredients that are raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness. $2 split plate charge

View Kids' Menu