First Course
Roasted Tomato & Smoked Gouda Bisque 9
​
​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
​
*Steak TarTare 22
Prime beef, cornichon, shallots, capers, dijon mustard, olive oil, cayenne pepper sauce, topped with egg yolk. Served with grilled crostins
​
Grilled Calamari Steak 14
Fire grilled calamari steak sliced. Served with a petite Mediterranean salad
​
Bulgogi 19
Korean style BBQ beef strips over grilled romaine hearts, topped with sweet soy, pickled onions & toasted sesame seeds
​
​Dirty Oysters 29
6 Fresh oysters topped with horseradish crema, pickled red onions, and premium caviar
​
Rock’n Riblets 15
Crispy Baby back Riblets Tossed with our signature
“Thorogood” BBQ sauce. Served with House made Pickles
​
Charcuterie Board 35
Selection of local & imported meats & cheeses, with truffle honey, fig jam, Greek olives, artichoke, pickled veggies, and toast points​
French Onion Soup 14
​
Classic Shrimp Cocktail 21
Lemon steamed & served with cocktail sauce
​
Escargot 18
Escargots sautéed with garlic, butter, white wine, arugula & tomatoes. Served over a toasted crostini topped with brie
​
*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
​
Oysters Rockefeller 26
6 Baked oysters with spinach, parmesan cream, and a touch of pernod
​filet Fondue 20
Seared filet mignon tips. Served with a hot gorgonzola cheese sauce, and toasted garlic breadcrumbs
​
​Duck Wings 24
Crispy & lightly breaded duck drummers tossed with a sweet chili citrus sauce garnished with scallions and sesame seeds
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, 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​
​
Steakhouse Salad 12
Arugula, steak sauce vinaigrette, baby heirloom tomatoes, shaved red onion, Danish blue cheese crumble, crispy potato sticks
​
PRIME STEAKS & CHOPS
8oz. Filet Mignon 60
​​
16 oz. Delmonico 65
​​
​​
14 oz. NY Strip 56
​
​
24 oz. Porterhouse 85
​
​
11 oz. Filet Mignon 79​
​Double Bone In Pork Chop 49
​
​
Chateaubriand for Two 160
20 oz Beef tenderloin, seared & roasted to perfection. Served sliced with your choice of one side & sauce
​
10 oz Wagyu Sirloin 60
​
​
Add 4 Jumbo Shrimp 20
​
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
Dining for Two
All cuts served sliced with your choice of one side & sauce
22 oz. Chateaubriand 160 40 oz. Tomahawk 160 36 oz. Porterhouse 150
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
​
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
​
​​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
​
​Catch of the Day (MP)
Ask your server about our selection
​
Tenderloin Orecchiette 47
Orecchiette pasta sauteed with spinach, gorgonzola cream & baby heirloom tomatoes. Topped with grilled beef tenderloin medallions and a touch of balsamic reduction
​
Filet Pot Pie 42
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
​​
​​​​​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​
​
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
​
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 42
Crisp slow roasted half duck finished with wild Maine blueberry and port wine demi glace.
Served with sweet potato mash and blistered broccolini
​
sides
Maple Roasted Carrots 12
​​​
Molasses Buttered Sweet Potato Mash 10
​
Parmesan Pomme Frites 9 (Add truffle +4)
​
Fig Balsamic Brussels Sprouts 13
​
Garlic Mash Potatoes 10
​
Spinach Rockefeller 12​
​
Roasted Wild Mushrooms 14
​
Beef Tallow Fingerling potatoes 9
​​
​​
1 lb Baked Potato 9 (loaded +4)
​
Bacon & Smoked Gouda Mac & Cheese 12
​
Bourbon Roasted Cippolini Onions 12
​
Blistered Brocolini 11
​
Grilled Asparagus 12
​
Saffron Quinoa 9
​
Succotash 12
​
​​Wild and white rice 7
​
Onion ring tower 12
**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.
​
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.
​
A $6 sharing fee will be applied to all entrees when splitting an entree is requested.
​
%20 Gratuity included to parties of 6 or more on all transactions.
​
​