Main content starts here, tab to start navigating

Restaurant Week Menu


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.


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.



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


Featured Wine by the Bottle Specials will be available.

Available March 1st - 10th of 2024.