First Course
Roasted Tomato & Smoked Gouda Bisque 10
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​New Zealand Mussels 24
Plump New Zealand mussels on the half shell, topped with blue cheese and then roasted. Served with a creamy Gojujang-cauliflower sauce and sweety drop peppers
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*Beef TarTare Avgolemono 21
Diced raw filet mignon mixed with Greek style lemon-egg yolk sauce, extra virgin olive oil, feta cheese, scallions, and served with grilled pita.
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Grilled Calamari Steak 17
Fire grilled calamari steak sliced. Served with a petite Mediterranean salad
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Bulgogi 20
Korean style BBQ beef strips over grilled romaine hearts, topped with sweet soy, pickled onions & toasted sesame seeds
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​Dirty Oysters 29
6 Fresh oysters topped with horseradish crema, pickled red onions, and premium caviar
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Crab Cake alla Oscar 25
Gulf lump blue crab & colossal lump crab cake, served over asparagus spears and topped with bearnaise
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Charcuterie Board 39
Selection of local & imported meats & cheeses, with truffle honey, fig jam, Greek olives, artichoke, pickled veggies, and toast points​
French Onion Soup 15
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Classic Shrimp Cocktail 22
Lemon steamed & served with cocktail sauce
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Escargot 19
Escargots sautéed with garlic, butter, white wine, arugula & tomatoes. Served over a toasted crostini topped with brie
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*Tuna TarTare 20
Diced sashimi tuna, sesame seeds, Thai chili sauce, ponzu, wasabi cream, avocado puree, wakame, and scallions. Served with crispy wontons
Grilled Bone Marrow 22
Pickled vegetables, arugula salad, applewood smoked salt, and toast points
*Half Dozen Fresh Oysters 26
Chef's daily selection, served with cocktail sauce, lemon, and mignonette
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Oysters Rockefeller 28
6 Baked oysters with spinach, parmesan cream, and a touch of pernod
​filet Fondue 25
Seared filet mignon tips. Served with a hot gorgonzola cheese sauce, and toasted garlic breadcrumbs
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​Duck Wings 25
Crispy & lightly breaded duck drummers tossed with a sweet chili citrus sauce garnished with scallions and sesame seeds
salads
House Salad 14
Baby greens, cherry tomatoes, English cucumber, pickled onions, sunflower seeds, and goat cheese, sherry shallot dressing
Aphrodite Salad 15
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, 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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Steakhouse Salad 14
Arugula, steak sauce vinaigrette, baby heirloom tomatoes, shaved red onion, Danish blue cheese crumble, crispy potato sticks
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STEAKS & CHOPS
8oz. Filet Mignon 64
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16 oz. Delmonico 72
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​​14 oz. NY Strip 60
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24 oz. Porterhouse 90
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​Double Bone In Pork Chop 49
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​10 oz Wagyu Sirloin 64
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11 oz. Filet Mignon 84
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Dining for Two
All cuts served sliced with your choice of one side & sauce
22 oz. Chateaubriand 165 40 oz. Tomahawk 165 36 oz. Porterhouse 155
Accompaniments
4 Colossal Shrimp 26 ​ 6 oz. Spiny Lobster Tail 32 6 oz. Main Lobster Tail 35
sauces
Truffle Butter 11 Au Poivre Vert 6 Bearnaise 6 Wild Mushroom Demi 6
Housemade Steak Sauce "Original or Spicy" 4 Mint Chimichurri 6 Gorgonzola Fondue 8
Land & Sea
Roasted Chicken 40
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 42
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 42
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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​Catch of the Day (MP)
Ask your server about our selection
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Tenderloin Orecchiette 49
Orecchiette pasta sauteed with spinach, gorgonzola cream & baby heirloom tomatoes. Topped with grilled beef tenderloin medallions and a touch of balsamic reduction
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Filet Tip "Pot Pie" 46
Tender tidbits of filet mignon sauteed with cippolini onions, heirloom carrots, exotic mushrooms & fingerling potatoes in a red wine mushroom sauce. Topped with golden flakey pastry triangles
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​​​​​Southern Style Crab Cakes 48
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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Bourbon Baby Back Ribs 47
​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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Shrimp & Mussels Linguine 55
New Zealand mussels and shrimp sauteed with shallots and gojujang cauliflower cream,
sweety drop peppers and arugula. Served over squid ink linguini
Duck JulieAnne 49
Crisp slow roasted half duck finished with wild Maine blueberry and port wine demi glace.
Served with sweet potato mash and blistered broccolini
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sides
1 lb Baked Potato 10 (loaded +5)
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Bacon & Smoked Gouda Mac & Cheese 15
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Bourbon Roasted Cippolini Onions 14
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Blistered Brocolini 12
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Grilled Asparagus 14
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Saffron Quinoa 10
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Succotash 14
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​​Wild and white rice 8
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Onion ring tower 14
Maple Roasted Carrots 14
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Molasses Buttered Sweet Potato Mash 11
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Parmesan Pomme Frites 10 (Add truffle +5)
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Fig Balsamic Brussels Sprouts 14
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Garlic Mash Potatoes 11
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Spinach Rockefeller 14​
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Roasted Wild Mushrooms 15
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Beef Tallow Fingerling potatoes 10
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**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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