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First Course

Roasted Tomato & Smoked Gouda Bisque 9

USA Produced Grade A 1.oz Caviar

Hackleback Sturgeon 75

Served with chopped egg whites and yolks, diced shallot, crème fraiche, blinis, toast points and lemon

Mussels Piccata 21

PEI mussels sautéed with garlic, white wine, capers, lemon butter, cherry tomatoes, & pepperoncini. Served with grilled house bread

*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

Cajun Clams Casino 18

6 Baked Florida clams topped with andouille sausage, parmesan, trinity & cornbread stuffing, and finished with a bayou butter sauce

Dirty Oysters 29

6 Fresh oysters topped with horseradish crema, pickled red onions, and premium caviar

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

Charcuterie Board 35

Selection of local & imported meats & cheeses, with truffle honey, fig jam, Greek olives, artichoke, pickled veggies, and toast points

filet Fondue 20

Seared filet mignon tips. Served with a hot gorgonzola cheese sauce, and toasted garlic breadcrumbs 


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

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


8oz. Filet Mignon 69

16 oz. Delmonico 65

14 oz. NY Strip 60

24 oz. Porterhouse 95

20 oz. Dry Aged Bone In KC Strip 90


14 oz Wagyu Ribeye 95


11 oz. Filet Mignon 89

Double Bone In Pork Chop 49

Chateaubriand for Two 180

20 oz Beef tenderloin, seared & roasted to perfection. Served sliced with your choice of one side & sauce

19 oz Rack of U.S. Lamb 75 

Served with mint chimichurri

Add 4 Jumbo Shrimp 20

Add 4 oz. Maine Lobster Tail 32


           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

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

Char Sui Baby Back Ribs 42

Chinese Style baby back ribs grilled & finished with a Hoisin & Orange blossom honey glaze. Served with
Steamed Broccolini & Jasmine rice

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

Vegan Pasta Primavera 

Wild mushrooms, spinach, broccolini, asparagus, tomatoes, garlic, extra virgin olive oil & white wine 

tossed with fresh vegan cavatelli pasta

Florida Shellfish Bouillabaisse 50

Spiny lobster, Florida clams, jumbo shrimp, lobster stock, saffron, white wine, Florida grown new potatoes & swamp cabbage. Finished with a Florida style “rouille” sauce


Lobster Tail Trio 90

Three 6 oz spiny lobster tails butterflied and grilled with maître d’ butter inside the shell.

Served with corn & green chili casserole

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

Catch of the Day

Ask your server about our selection

Birria Short Ribs 45

Boneless short rib braised in Guajillo, Ancho & Arbol Chile-adobo sauce and Mexican lager. Served with pimento cheese grits

Char Sui Baby Back Ribs

39 half rack/ 59 full rack 

Heritage Farms Cheshire pork ribs, slow roasted char siu style finished on the grill and glazed with hoisin-orange blossom honey. Served over steamed jasmine rice & Broccolini

Filet Tips Bourguignon 40

Bacon, cipollini onions, heirloom carrots, exotic mushrooms, red wine demi sauce. Served with roasted garlic whipped potatoes



Maple Roasted Carrots  12

Roasted Swamp Cabbage 14

Pimento Cheese Grits 12

Parmesan Pomme Frites 9

Fig Balsamic Brussels Sprouts 13

Garlic Mash Potatoes 10

Spinach Rockefeller 12

Steakhouse Mushrooms 12

Roasted Wild Mushrooms 14

1 lb Baked Potato 9

Bacon & Smoked Gouda Mac & Cheese 12

Bourbon Roasted Cippolini Onions 12

Blistered Brocolini 11

Grilled Asparagus 12

Saffron Quinoa 9

Jasmine Rice 9 

Roasted Potatoes 9

Corn & Chile Casserole 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.

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