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Restaurant Week Menu

STARTERS

Fort salad featuring seven crisp greens topped with pickled ginger, diced jicama, toasted pepitas, and your choice of dressing.

Served with a selection of pumpkin walnut muffins & seasoned dinner rolls.

ENTREE CHOICE

Buffalo & Quail

A succulent 5oz buffalo sirloin with teriyaki-marinated quail, served with fort potatoes and seasonal vegetables.

7oz NY Strip

Topped with our homemade au poivre sauce and served with mashed potatoes and seasonal vegetables.

Roasted & Stuffed Poblano Peppers

A roasted poblano pepper stuffed with wild mushroom risotto with succotash. Topped with a blend of Mexican cheeses, Dixon red chili sauce, and lime crema. Served along sided our fort potatoes and seasonal vegetables.

DESSERT

Negrita

A blend of dark chocolate, whipped with Myer's Rum, topped with whip cream.

$45

Featured Wine by the Bottle Specials will be available.

Available March 1st - 10th of 2024.