Duck Breast & Cherries
$38Pan-seared duck breast with sour cherry gastrique, turned Yukon Gold potatoes, and fresh thyme from our kitchen garden.
Green Valley Farm · Millbrook Orchards
12
Farm Partners
94%
Locally Sourced
Our Philosophy
Rooted in the land,
served with honesty
Fork & Vine was born from a simple belief: that food tastes best when it hasn't travelled far. In 2018, chef Clara Merriweather left a Michelin-starred kitchen in the city to open a small dining room in the countryside — a place where she knew every ingredient's origin.
Today we work with twelve family farms within fifty miles of our kitchen. Every Tuesday morning, Clara walks the fields personally, choosing what's at peak ripeness. Our menu is written on Wednesday. That's how seasonal should work.
We believe in transparent sourcing, fair prices for our farmers, and zero food waste. Trimmings become stocks. Stocks become sauces. Sauces become the backbone of a dish that would have otherwise been impossible.
🌱
Zero Waste Kitchen
Root to leaf, nose to tail
🤝
Fair Trade Partners
Above-market rates for farmers