First Course
Roasted Tomato & Smoked Gouda Bisque 9
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​Mussels Piccata 21
PEI mussels sautéed with garlic, white wine, capers, lemon butter, cherry tomatoes, & pepperoncini. Served with grilled house bread
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*Steak TarTare 22
Prime beef, cornichon, shallots, capers, dijon mustard, olive oil, cayenne pepper sauce, topped with egg yolk. Served with grilled crostins
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Grilled Calamari Steak 14
Fire grilled calamari steak sliced. Served with a petite Mediterranean salad
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Bulgogi 19
Korean style BBQ beef strips over grilled romaine hearts, topped with sweet soy, pickled onions & toasted sesame seeds
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Clams ala New England 18
Fresh little neck clams steamed in a bacon cream sauce, garnished with crispy potato sticks and bacon. Served with grilled crostini.
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Dirty Oysters 29
6 Fresh oysters topped with horseradish crema, pickled red onions, and premium caviar
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Rock’n Riblets 15
Crispy Baby back Riblets Tossed with our signature
“Thorogood” BBQ sauce. Served with House made Pickles
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French Onion Soup 14
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Classic Shrimp Cocktail 21
Lemon steamed & served with cocktail sauce
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Escargot 18
Escargots sautéed with garlic, butter, white wine, arugula & tomatoes. Served over a toasted crostini topped with brie
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*Tuna TarTare 19
Diced sashimi tuna, sesame seeds, Thai chili sauce, ponzu, wasabi cream, avocado puree, wakame, and scallions. Served with crispy wontons
Grilled Bone Marrow 21
Pickled vegetables, arugula salad, applewood smoked salt, and toast points
*Half Dozen Fresh Oysters 24
Chef's daily selection, served with cocktail sauce, lemon, and mignonette
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Oysters Rockefeller 26
6 Baked oysters with spinach, parmesan cream, and a touch of pernod
Charcuterie Board 35
Selection of local & imported meats & cheeses, with truffle honey, fig jam, Greek olives, artichoke, pickled veggies, and toast points
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filet Fondue 20
Seared filet mignon tips. Served with a hot gorgonzola cheese sauce, and toasted garlic breadcrumbs
salads
House Salad 12
Baby greens, cherry tomatoes, English cucumber, pickled onions, sunflower seeds, and goat cheese, sherry shallot dressing
Aphrodite Salad 14
Romaine & baby greens, artichoke hearts, Greek olives, pepperoncini, cherry tomatoes, cucumber, feta cheese, and crumbled pistachio, lemon oregano vinaigrette
The Fort Caesar 16
Artisan romaine, crunchy lentils, truffle pecorino, roasted baby heirloom tomatoes, house caesar dressing
Baby Iceberg "Wedge" 16
Baby iceberg, Stilton blue cheese crumble, house bleu dressing
Beet & Bleu Cheese 16
Arugula, tomatoes, blue cheese, red beets, golden raisins and pine nuts, white honey balsamic dressing
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Chefs Chopped Salad 14
Matchstick cut Romaine, Hot Ham, Gruyere Cheese, Crunchy Potato sticks, Roasted Red Peppers, Diced Cucumbers Baby Heirloom Tomatoes & Scallions Tossed with Steakhouse, Ranch Dressing
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PRIME STEAKS & CHOPS
8oz. Filet Mignon 60
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16 oz. Delmonico 65
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14 oz. NY Strip 56
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24 oz. Porterhouse 85
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11 oz. Filet Mignon 79​
​Double Bone In Pork Chop 49
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Chateaubriand for Two 160
20 oz Beef tenderloin, seared & roasted to perfection. Served sliced with your choice of one side & sauce
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19 oz Rack of U.S. Lamb 65
Served with mint chimichurri
Add 4 Jumbo Shrimp 20
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Add 6 oz. Spiny Lobster Tail 32
sauces
Truffle Butter 9 Au Poivre Vert 5 Bearnaise 5 Roasted Mushroom Demi 5
Housemade Steak Sauce "Original or Spicy" 3
Land & Sea
Roasted Chicken 36
Half chicken partially de-boned, roasted & glazed with a sweet balsamic fig reduction. Served with whipped garlic potatoes, crispy brussel sprouts & carrots
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Scottish Salmon 40
Pan seared & finished in the broiler with an herbed boursin en glace. Served over arugula & saffron quinoa with a red pepper-lemon coulis
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​​Hunters Meatloaf 40
A blend of elk, bison, wild boar & wagyu beef, mixed with porcini duxelles, fresh herbs, and glazed with our savory house-made sauce. Served with garlic mash and spinach rockefeller
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Beef Short Rib Sauerbraten 45
German style, braised boneless short ribs with tangy red wine butter sauce, sweet potato puree, and sweet & sour red cabbage.
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Florida Shellfish Bouillabaisse 50
Spiny lobster, Florida clams, jumbo shrimp, lobster stock, saffron, white wine, Florida grown new potatoes. Finished with a Florida style “rouille” sauce
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Catch of the Day (MP)
Ask your server about our selection
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​Duck á l’Orange 54
Slow roasted half duck served with duck fat roasted fingerling potatoes and broccolini.
Finished with orange marmalade demi glace.
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​​Southern Style Crab Cakes 46
Gulf lump blue crab & colossal lump crab meat lightly mixed with dukes mayo, yellow mustard,
egg and cornbread crumbs. Pan seared, served over bacon succotash. Finished with
comeback sauce
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​​Filet Tips Bourguignon 40
Bacon, cipollini onions, heirloom carrots, exotic mushrooms, red wine demi sauce. Served with roasted garlic whipped potatoes
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Bourbon Baby Back Ribs 45
​A full rack of “fall of the bone” Heritage Farms Cheshire pork ribs, finished on the grill & glazed with bourbon-cipollini onion steak sauce. Served over a bed of Cajun fries, with house made pickles.
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sides
Maple Roasted Carrots 12
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Molasses Buttered Sweet Potato Mash 10
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Parmesan Pomme Frites 9
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Fig Balsamic Brussels Sprouts 13
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Garlic Mash Potatoes 10
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Spinach Rockefeller 12​
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Roasted Wild Mushrooms 14
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​Sweet & Sour Red Cabbage 8
1 lb Baked Potato 9
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Bacon & Smoked Gouda Mac & Cheese 12
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Bourbon Roasted Cippolini Onions 12
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Blistered Brocolini 11
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Grilled Asparagus 12
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Saffron Quinoa 9
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Succotash 12
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Roasted Potatoes 9​​
**Consuming raw or uncooked meat, poultry, shellfish or eggs may increase your risk of borne illness, especially if you have certain medical conditions. Please alert your server of any dietary restrictions or food allergens.
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Prices and ingredients may be subject to change based on market prices/conditions,
please speak to your server for the most up-to-date information.
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A $6 sharing fee will be applied to all entrees when splitting an entree is requested.
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%20 Gratuity included to parties of 6 or more on all transactions.
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