Restaurant guide

Happy Sunday! Double flight of all our beers = Sunday funday-happy mouth-good times.

Wood-Fired Tokyo Turnips from Stone's Throw Farm with turnip green puree, spring onion and parmesan. Consume with a Brut of the Matter IPA beer and be happy!

Good evening! Have we mentioned lately how much we love making delicious beer for our community, and creating a warm and welcoming space to enjoy it?! Thanks to you all for supporting the vision and helping make it happen. Long live the neighborhood pub! (and bakery!) Photo by @angelanunnickphotography

This vegan Black Bean & Carrot Sandwich with krimson lee pepper spread, arugula, cilantro on focaccia is a great springtime lunch. We love those Super Tuber Farm carrots!

Fresh little brioche buns for our Mini Bahn Mi sandwich with headcheese, pork pate, pickled carrot & watermelon daikon, arugula and sriracha aioli. Come check out this weeks menu! Weekly Menu - Mar 20-25 PIZZA: Made with organic wild yeast crust. For gluten free farinata, add $2.50 Quattro Formaggi – tomato sauce, fresh mozzarella, gorgonzola, pecorino, oregano, parmesan (veg) $15 Salame Picante – tomato sauce, fresh mozzarella, provolone, garlic, oregano, parmesan $16 House Canadian Bacon – tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, oregano, parmesan $16 Turnip & Turnip Greens – fresh mozzarella, provolone, meyer lemon, green garlic pesto, parmesan (veg) $15 Oyster Mushroom & Mustard Greens – tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, parmesan (veg) $16 Cheese Pizza – tomato sauce, mozzarella, parmesan, oregano (veg) $12 - Add a farm fresh egg $1.50 - Add anchovies $2 - Add arugula $2 - Add calabrian chili $1 - Add pancetta $3 SOUP: Potato Leek – vegetable stock, onion, garlic, thyme, cream (veg, gf) $6 cup/$9 bowl - add house made sourdough bread or gluten free cornbread & butter $1.50 SALAD: Savoy Cabbage – tokyo turnip, walnut, carrot, parsley, fromage blanc, lemon thyme vinaigrette (veg, gf) $10 Spinach, Apple & Bacon – san joaquin gold, hazelnuts, roasted garlic vinaigrette (gf) $11 White Bean Salad – roasted oyster mushroom, coriander roasted carrot, parsley, spring onion, roasted tomato-herb vinaigrette (v, gf) $10 SANDWICH: All sandwiches are served on house made bread or substitute a gluten-free wrap for $2 Smoked Lassen Trout – fromage blanc, capers, lemon, dill, spring onion, spinach, aioli on a demi baguette $12 Cheddar Bacon Melt – spring onion, arugula, aioli on sourdough sandwich bread $11 Black Bean & Carrot – krimson lee pepper spread, arugula, cilantro on focaccia (v) $10 Forever Young – house made vanilla pecan & hazelnut butter, seasonal fruit on sourdough sandwich bread (v) $5 SMALL PLATES: Marinated Castelvetrano Olives – crostini (v) $5 Farinata – chickpea flatbread with rosemary, olive oil (v, gf) $5 Wheyward Girl Selects Cheese Plate: Cheeses of the British Isles Lincolnshire Poacher (raw, England), Stichelton (raw, England), Gubbeen (Ireland), apple, castelvetrano olives, pickled veg, walnuts, crostini $14 Suggested Beer Pairing: Oak Tree Pale Ale Suggested Wine Pairing: The Boss, Turkovich Ciccioli– arugula, crostini $7 Chard Gratin – cream, green garlic, breadcrumbs, parmesan (veg) $7 Wood-Fired Broccolini – sesame seeds, orange chili vinaigrette (v, gf) $7 Wood-Fired Tokyo Turnip – turnip green puree, spring onion, parmesan (veg, gf) $7 Pickled Beet & Fennel (v, gf) $5 Mini Bahn Mi – headcheese, pork pate, pickled carrot & watermelon daikon, arugula, sriracha aioli on a brioche roll $9 Braised Short Rib – red wine, balsamic, mirepoix, carrot puree (gf) $9

We know a great way to make a train trip to Colorado even better: take Three Forks Emerald Pool IPA along!

Do you love cooking and think you're pretty good at it? Do you want an excuse to put together an amazing dish for other food lovers to enjoy? Well then, the Polly's Paladar Cook-Off might just be the perfect thing for you. You'll get to hang out with other cooks, have key players in the regional food scene try your food and maybe, just maybe, create a Paladar of your very own. And all in a fun and supportive environment. Sounds pretty good to us! Here's more info.... http://pollyspaladar.com/the-2nd-annual-great-paladar-cook-off-primary/

Last chance to sign up for our beer & cheese pairing tomorrow evening at Three Forks. Tickets are available at Eventbrite (just search Beer & Cheese and it will come right up). We still have a little space left. It’s going to be delicious and super informative. Hope to see you!

400 batches of beer on the wall! Today marks our 400th brew day since Three Forks opened in Summer 2014. That's somewhere in the neighborhood of 87,000 gallons. That's a lot of beer on the wall! Here's Dave mashing in today's batch -- a Belgian Blonde Ale. Big Guy Belgian Blonde -- with a deep golden color, crisp and spicy Perle hops, a smooth slightly sweet grain profile and lingering notes of clove and banana -- coming soon to Three Forks!

Happy Pi Day! (3.14) We have your pie needs taken care of. Come on in for a piece of your favorite pie - we have apple, pecan, Cara Cara orange chiffon and chocolate cream pie, along with lots of other non-pie desserts.

This week's menu is below, including this yummy smoked trout sandwich with trout from Mt. Lassen Trout Farm, Inc., lemon from Sunset Ridge Fine Fruits, dill from Stone's Throw Farm, capers, fromage blanc from Orland Farmstead Creamery, spinach and aioli on our house demi baguette. Our entire new menu is below. (A day late - sorry! Our Facebook and Instagram sites were down yesterday.) Pizza Made with organic wild yeast crust or gluten free farinata, add $2.50 Quattro Formaggi – tomato sauce, fresh mozzarella, gorgonzola, pecorino, oregano, parmesan (veg) $15 Salame Picante – tomato sauce, fresh mozzarella, provolone, green garlic, oregano, parmesan $16 House Sausage – tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, parmesan $16 Butternut Squash & Green Garlic Pesto - fontina, provolone, spring onion, parmesan (veg) $15 Oyster Mushrooms & Winter Greens – tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, parmesan (veg) $16 Cheese Pizza – tomato sauce, mozzarella, parmesan, oregano (veg) $12 - Add a farm fresh egg $1.50 - Add anchovies $3 - Add arugula $2 - Add calabrian chili $1 - Add pancetta $3 Soup Add house made sourdough bread or gluten free cornbread & butter $1.50 Spigariello – broccoli leaf, parmesan stock, mirepoix, potato, garlic, cream, pecorino (veg, gf) $6 cup/$9 bowl Savoy Cabbage & Potato – pork stock, mirepoix, garlic, white wine, paprika (gf) $6 cup/$9 bowl Salad Kale Caeser – kale, croutons, parmesan, boquerones, caesar dressing $11 Spinach, Apple & Bacon – san joaquin gold, hazelnuts, roasted garlic vinaigrette (gf) $11 Beet & Winter Greens – pistachio, cranberry, spring onion, orange-fennel vinaigrette (v, gf) $10 Sandwich All sandwiches on house made bread or substitute a gluten-free wrap for $2 Smoked Lassen Trout – fromage blanc, capers, lemon, dill, spring onion, spinach, aioli on a demi baguette $12 Cheddar Bacon Melt – spring onion, arugula, aioli on sourdough sandwich bread $11 Black Bean & Carrot – krimson lee pepper spread, winter greens, cilantro on focaccia (v) $10 Forever Young – house made vanilla pecan & hazelnut butter, seasonal fruit on sourdough sandwich bread (v) $5 Small plates Marinated Castelvetrano Olives – crostini (v) $5 Farinata – chickpea flatbread with rosemary, olive oil (v, gf) $5 Wheyward Girl Selects Cheese Plate: Cheddars Ruby Mist (cow, UK), Westcombe (cow, UK), Chevre de Noir (goat, Canada), apple, castelvetrano olives, pickled veg, almonds, crostini $14 Suggested Beer Pairing: Dynamite Double IPA Suggested Wine Pairing: Cabernet Sauvignon, Gray Pine Chard Gratin – cream, green garlic, breadcrumbs, parmesan (veg) $7 Wood-Fired Broccolini – sesame seeds, orange chili vinaigrette (v, gf) $7 Wood-Fired Tokyo Turnip – turnip green puree, spring onion, parmesan (veg, gf) $7 Pickled Beet & Fennel (v, gf) $5 Rillettes – arugula, crostini $7 Small Plate Special: Mini Bahn Mi – headcheese, pork pate, pickled carrot & watermelon daikon, arugula, sriracha aioli on a brioche roll $9 veg= vegetarian; v= vegan; gf= gluten free

We <3 trees! Do you know what this incredible tree in Calanan Park is? You can learn all about this tree and 42 others by walking the Nevada City Tree Tour. It's a wonderful opportunity to slow down and get to know the amazing tree beings living in our midst. More about the walking tour, including a downloadable map is here: https://www.nevadacitychamber.com/nevada-city-things-to-do/a-walking-tour-of-nevada-city-trees/

We're excited to be hosting a Beer & Cheese Pairing with our neighbors at Wheyward Girl Creamery on Tuesday, March 19th, from 4-5:30pm. We will feature 6 different beers & cheeses. Barbara from Wheyward Girl will introduce each of the cheeses, talk about different cheese styles and the history of cheese. Dave, Three Forks Head Brewer, will introduce the beers and different beer styles. And our Chef, Sean Dockery, will talk about why we chose each pairing and how to create your own successful pairing. Tickets are limited, so get yours now here: https://www.eventbrite.com/e/beer-cheese-pairing-tickets-57455460830

Time for dessert!

Straws are one of those little bits of unnecessary waste that are pretty easy to avoid, unless you need a straw! In which case we sell these awesome reusable metal straws for $2. In generally, we do not automatically give disposable straws with drinks, but we have them if you need one. We currently use a plant based straw, but continue to look into other options. We absolutely encourage customers to bring their own reusable containers (and straws). We offer a small discount on drinks when you do, and we also sell a bomber reusable 16oz cup good for hot or cold drinks, if you’re on the hunt for one. The first drink is free with purchase.

Local/Regional products featured on this week’s menu: AM Ranch: pork, eggs, beef Back to Basics: eggs Calolea: olive oil Derby Orchards: walnuts Early Bird Milling: cornmeal, alpowa flour, polenta First Rain: blackberries Foothill Fungi: oyster mushrooms Galaxy Farm: lamb Golden West Apiaries: honey Johansen Ranch: butternut squash Riverhill Farm: spigariello rapini, fresh herbs, arugula rapini Stone’s Throw Farm: broccolini, kale Sunridge Fruit: oranges, lemons, grapefruit Super Tuber Farm: carrots, cabbage

Check out this weeks veggie sandwich with winter squash, oyster mushrooms, gruyere, spring onion, arugula and aioli on focaccia. Come by for a bite! Weekly Menu - Mar 6-11 PIZZA: Made with organic wild yeast crust. For gluten free farinata, add $2.50 Quattro Formaggi – tomato sauce, fresh mozzarella, gorgonzola, pecorino, oregano, parmesan (veg) $15 Salame Picante – tomato sauce, fresh mozzarella, provolone, garlic, oregano, parmesan $16 House Canadian Bacon – tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, parmesan $16 Butternut Squash & Green Garlic Pesto - fontina, provolone, spring onion, parmesan (veg) $15 Rapini & Calabrian Chili– tomato sauce, fresh mozzarella, provolone, spring onion, green garlic, parmesan (veg) $15 Cheese Pizza – tomato sauce, mozzarella, parmesan, oregano (veg) $12 - Add a farm fresh egg $1.50 - Add anchovies $2 - Add arugula $2 - Add calabrian chili $1 - Add pancetta $3 SOUP: Savoy Cabbage & Potato – pork stock, mirepoix, garlic, white wine, paprika (gf) $6 cup/$9 bowl - add house made sourdough bread or gluten free cornbread & butter $1.50 SALAD: Kale Caeser – dino kale, croutons, parmesan, boquerones, caesar dressing $11 Spinach, Apple & Bacon – san joaquin gold, hazelnuts, roasted garlic vinaigrette (gf) $11 Warm Black Bean Salad – roasted cabbage, carrot, spring onion, cilantro, queso fresco, orange crème fraiche (veg, gf) $9 SANDWICH: All sandwiches are served on house made bread or substitute a gluten-free wrap for $2 Beer Braised Beef – pickled onion, cheddar, parsley, arugula, house mustard, aioli on a demi baguette $13 Cheddar Bacon Melt – spring onion, arugula, aioli on sourdough sandwich bread $11 Winter Squash & Oyster Mushroom – gruyere, spring onion, arugula, aioli on focaccia (veg) $11 Forever Young – house made vanilla pecan & hazelnut butter, seasonal fruit on sourdough sandwich bread (v) $5 SMALL PLATES: Marinated Castelvetrano Olives – crostini (v) $5 Farinata – chickpea flatbread with rosemary, olive oil (v, gf) $5 Wheyward Girl Selects Cheese Plate Cana de Oveja, Ewenique, Stitchelton (raw), apple, castelvetrano olives, pickled veg, hazelnuts, crostini $14 Suggested Beer Pairing: Emerald Pool IPA Suggested Wine Pairing: Cotes du Coast, Sans Liege Rillettes – arugula, crostini $7 Chard Gratin – cream, green garlic, breadcrumbs, parmesan (veg) $7 Wood-Fired Broccolini – sesame seeds, orange chili vinaigrette (v, gf) $7 Wood-Fired Turnip – arugula rapini, salsa verde (v, gf) $7 Pickled Beet & Fennel (v, gf) $5 Lamb Ragu – polenta, pickled fennel $12 Pork Terrine – arugula, house mustard, crostini $7

We’re excited to share we’ll be partnering with our neighbors at Wheyward Girl Creamery for a Beer & Cheese pairing at Three Forks on Tuesday, March 19th from 4-5:30pm. We’ll pair 6 unique cheeses with 6 of our beers. Barbara Jenness of Wheyward Girl Creamery will talk about the cheeses, Three Forks Head Brewer, Dave Cowie, will discuss the beers and Three Forks Chef, Sean Dockery, will talk about how to effectively pair beer and food. Space is limited. Tickets are available here: https://www.eventbrite.com/e/beer-cheese-pairing-tickets-57455460830

Dinner tonight-- Spinach, Apple & Bacon Salad with san joaquin gold cheese, hazelnuts and roasted garlic vinaigrette. Happy tummy.

Cask Conditioned Redoubtable Imperial Red Ale – coming today at 2pm! We have cask conditioned 5 gallons of our amazing Redoubtable Imperial Red Ale. Cask conditioning involves naturally carbonating the beer in the cask. The beer is purposefully carbonated at lower than normal levels to exemplify the smoothness. It is then aged for a couple of weeks at room temperature, chilled to cellar temperatures (50 degrees), and then tapped. The result is an ale with flavors and aromas that absolutely pop! This Imperial Red is a big 8.7% abv beer with strong caramel notes and a huge fruity tropical burst from multiple hop additions. Come and get it while it lasts!

Today we are brewing our 100th batch of our Emerald Pool IPA - our best selling beer! Today is also the 100th anniversary of the start of prohibition. We’re marking that sad period by making beer! This is Nate pulling the spent grain (or mash) out of the mash tun. This spent grain will then get picked up by AM Ranch to be fed to steer that we buy back from them for our menu. Yay and yum!

The first bottling of our Purdon Porter! This is one of my favorite beers we make and I can’t tell you how excited I am that this beer can now always live in my fridge! Ask for it wherever you buy Three Forks beer.

Dave took some liberties with Edgar Allan Poe’s “The Raven”. It is the namesake for our Quoth the Raven Imperial Stout, on tap now for the spooky season. Hopefully Poe is laughing, not rolling, in his grave.

We ♥️ our community. Thanks #nevadacity for showing up for the Youth Ride Against Racism this afternoon and supporting love. We have a long way to go, but we’re going to get there. ———— #blacklivesmatter #rideagainstracism #lovenothate #nevadacitylove #makenevadacitymorecolorful

We ♥️ our community. Thanks #nevadacity for showing up for the Youth Ride Against Racism this afternoon and supporting love. We have a long way to go, but we’re going to get there. ———— #blacklivesmatter #rideagainstracism #lovenothate #nevadacitylove #makenevadacitymorecolorful

Quoth the Raven Imperial Stout is now on tap, in time for the spooky season. 10.7%. Black, velvety, malty and so damn good.

Carrot cake cupcakes anyone?

Today only we have semolina bread with golden raisins, fennel, coriander and orange zest. Its Shana's favorite! Our Sonoran will be back next week. #artisanbakery #woodfiredbread