86 Forks Bar + Table Menu

Our Brussels Sprouts are fried until crispy and tossed in a savory miso glaze with black garlic, fresh herbs, chili crisp oil, and sweet mandarin orange segments. The combination of sweet, savory, and spicy flavors makes this one of our most popular shareable dishes, even among guests who don't usually order Brussels sprouts.

Our spicy blistered edamame is tossed with chili crisp, garlic, and a savory soy glaze. It's one of our most popular shareables and has a nice balance of heat, garlic, and umami.

Our blistered edamame is tossed with garlic and a savory soy glaze. It's one of our most popular non-spicy shareables and has a nice balance of garlic and umami.

Our Bulgogi Egg Rolls are filled with sweet soy-marinated beef and mixed vegetables, then fried until golden and crispy. They're served with kimchi aioli and a fresh green papaya salad made with julienned green papaya, kohlrabi, and apples, creating a crisp, slightly sweet contrast to the savory egg rolls. This is one of our most popular starters and offers a great balance of savory, crunchy, and refreshing flavors.

Fresh-cut fries topped with house chili crisp, scallions, crispy garlic, kimchi aioli, and sunomono, a lightly pickled cucumber salad that adds a cool, refreshing contrast.

Our take on a classic rangoon, filled with cream cheese and lobster, fried until crispy, and served with orange marmalade for a sweet and savory finish.

Think of these as a deconstructed pork dumpling. The meatballs are made with the same savory pork mixture traditionally used as dumpling filling, but formed into tender meatballs instead of being wrapped in dough. They're served over Chinese eggplant purée with chili crisp and a refreshing smashed cucumber herb salad. If you enjoy steamed pork dumplings, this dish offers those familiar flavors in a unique and hearty presentation.

5 buns to build yourself - includes 3 chicken, 3 shrimp, 2 pork belly, and 3 tempura mushroom, pickled banh mi vegetables, kimchi, slaw, sunomono pickles and two house sauces (charred bok choy aioli and BBQ sauce)

Fish of the Day: Tripletail Wild-caught tripletail, a premium white fish with a firm, flaky texture and mild, slightly sweet flavor. Pan-seared and served with charred broccolini, jasmine rice, ponzu gel, and a rich miso beurre blanc.

Char-grilled 8 oz bone-in pork chop seasoned with Japanese seven spice, served atop creamy congee-style risotto and mustard greens, finished with a bright Szechuan hibiscus gastrique.

Tender potato gnocchi with pan-seared edamame, snap peas, braised mustard greens, roasted tomatoes, and fresh Thai basil, finished with a drizzle of Calabrian chili oil for a touch of heat.

A 10 oz grilled New York strip cooked to your liking and served with crispy fresh-cut fries, savory duck fat jus, and a bold Szechuan peppercorn sauce.

Wide rice noodles in a savory vegetable broth with napa cabbage, snap peas, enoki mushrooms, Thai basil, and scallions. Choose shrimp or mushrooms.

Thai tea-soaked lady fingers - condensed milk mascarpone - hibiscus reduction

Pensacola's signature citrus soda. Made with cane sugar and bursting with refreshing orange and lemonade flavors.

A tropical cane sugar soda bursting with pineapple and coconut flavors. Created by Pensacola's own Pensa-Cola Company and inspired by the flavors of a classic piña colada.