Dining :: Steakhouse : The Forge

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Features:

Bar, Menu Available, Reservations Required, Romantic, Extensive Wine List 

About The Forge:

From their Website: "Welcome to The Forge Restaurant, home of the #1 Steak in America and one of the world's finest wine cellars."

Photos:

Menu:

From their website:

TOP TEN WINE PICKS:

Champagne
Lanson Gold Label Vintage
Louis Roederer Brut Premier NV
Perrier Jouet Grand Brut NV

White Wines
Chardonnay,Ferrari Carano,Alexander Valley
Fume Blanc, Grgich-Hills,Napa Valley
Baron de L., Ladoucette,Loire Valley
Riesling, Trimbach, Alsace

Red Wines
Murrieta's Well, Vendimia Red, Livermore Valley
Cabernet Sauvignon, Robert Mondavi,Oakville
Merlot, Arrowood,Sonoma
Pinot Noir, Domaine Drouhin Oregon
Pommard, Premier Cru Epenots, Antonin Rodet Burgundy
Campaccio, Terrabianca, Italy

APPETIZERS:

- Russian Beluga Caviar, traditional garnishes
- Forge's Giant -U2- Shrimp cocktail, traditional cocktail sauce
- Lobster Martini cocktail, yellow tomato mango ginger wasabi cocktail sauce
- Jumbo Lump Maryland Crab Cocktail served with four sauces (gazpacho, Cajun remoulade, ancho chili, four mustard horseradish lime)
- Spicy Conch Ceviche, Florida orange segments
- Fresh Oysters Saint Anne or Kumamotos, traditional sauce
- Kumamoto Oysters Six Asian Ways (pineapple ponzu, wasabi whispped cream, cucumber eel sauce, yellow tomato, mango ginger compote, sriracha cocktail)
- Saint Anne's Oysters Six Americas Ways (heirloom pico de gallo, Gazpacho salsa, pineapple salsa mignotte, ancho chili cocktail, salsa verde)
- Little Neck Clams on the Half Shell, traditional cocktail sauce
- The Forge's Grand Raw Bar Sample for two or more
- California Artichoke,steamed chili peppers, aromatic vegetables, lemon chardonnay parsley mint broth
- Soft Shell Crab, fried green tomato, tomato-basil goat cheese foundue
- Steamed Little Neck Clams,edamame beans, parsley broth, dry Vermouth, roasted garlic
- Tuna tartare four Ways
- Smoked Salmon and Caviar, vodka lime, spinach bilinis, green onion creme fraiche
- Prime Steak Tartare topped with truffeled poached egg, platano frito Toasted cumin
- Rolled Filet Mignon Carpaccion, Maine Lobster, summer vegetables, basil, saffron, roasted pepper aioli - Seafood Salad terrine, lobster, scallops, calamari, crabmeat, avocado, tomatoes
- Crab Cakes, roasted red pepper sauce, tomato corn relish
- Escargot, sttufed with garden herbs, chardonnay and garlic butter
- California Calamari, chili, mirin wine, garlic sweet and sour creme
- Forge Duet, foie gras and sauteed diver sea scallops, sundried huckleberries, port wine, potato gallette
- Chinoise Zucchini Cakes, cilantro ginger almond pesto, Asian black bean compote

--- PASTA APPETIZERS ---
- Lobster Raviolli, pink vodka sauce
- Angel Hair Crab pasta, pit-smoked tomatoes
- Fettuccini, Morels, Rappini, Chicken and Goat Cheese

SALADS:

- The Forge Chopped House Salad
- Burrata Mozzarella, sliced vine ripened tomatoes, basil extra virgin olive oil, 25 years old balsamic
- Forge Wedge, applewood smoked bacon, maytag blue cheese dressing Yellow and red tomatoes, hydroponic mache
- Caesar Salad Forge Style
- Arugula Salad ,shaved parmesan and fennel, extra virgin olive oil, Lemon juice, zucchini flowers. roasted peaches
- Supreme Antique Heirloom Nine tomato and Bermuda onion Salad - micro greens, goat cheese, 8 years old balsamic, granita opal basil dressing
- The Simple Salad, baby arugula, spinach, micro greens, shaved hearts of palm, edible orchids - haricots verts, crispy fried grapes, asparagus, citrus lemon-lime dressing

STEAKS, CHOPS AND OTHERS MEATS:

-Traditional Prime Rib rib, slow-roasted and served au jus.
-Oakwood-Grilled Prime Rib
-NY Strip
-"Super Steak" prime 21 day age NY Strip, chosen "Best Steak in America" by Wine Spectator Magazine
-Java Steak N.Y. Strip, crusted with hand-ground Indian peppercorns Eastern orient spices, mildly-spicy Java sauce
-Filet Mignon
-"Bone-in Filet Mignon" basted and grilled on an Oakwood fire Grand Marnier au poivre sauce
-Rack of Lamb Two Ways, one double chop, pounded thin and Crusted with Japanese bread crumbs and crunchy Belgian pretzels Fresh herbs and twenty-four hours roasted plum tomatoes, second double Chop,served thick with goat cheese gratin, tomato -zucchini mint caponata garnish
-Delmonico Center Cut (Rib Eye Steak), golden chanterelle sauce
-"The Ultra Trim Rib", white truffle herb lemon garlic Maitre d' butter
-Petite Lamb Oso Bucco, seafood saffron risotto, Merlot lamb reduction
-"The Deckle" roasted shallots and morels
-Veal chop, premier cut, stuffed with prosciutto di parma, sun-dried tomatoes Fresh mozzarella crusted with crispy sage, shallots and garlic, sauce Americaine
-Forge Duck, slow-roasted, crispy leg confit,sliced breast serveed rare, black currant sauce
-Mahogany chicken oak-grilled, sliced breast and leg stuffed with cornbread and Foie gras, parsley sage, rosemary, thyme sauce, lingonberry sauce, Israeli couscous
-Brick oven Barbeque Fork and Knife Prime Beef Ribs, oinon ring

---STEAK SAUCES ---

-All broiled steaks served with your choice of four complimentary House Sauces: Classic Java, Forge A.1., Four Mustard Horsedich Lime, Bernaise

---SPECIALTY SOUFFLES ---

-Due a 30 minutes preparation time soffles must be ordered with your entrees in order to insure a timely delivery. These incividual prepared and delicious suffle are available in Chef Andrew's specialty flavors:
-BELGICAN CHOCOLATE, GRAND MARINER CITRUS, CHOCOLATE MARBLE VANILLA BEAN

--- SEAFOOD ---

-Black and White Sesame Ahi Tuna, charred in a cast iron skillet, served over a bed of steames sticky basmanti rice with macadamia chile lime sauce, crispy Asian vegetable hijiki slaw, pickled ginger, wasabi, wakame
-Chilean Seabass, seared and braised with lobster stock, applewood smoked Nueske pancetta, fresh oregano, basil, roasted garlic, vintage sherry, crab torte, braised baby fennel
-Pompano, oak grilled, miso honey mustard glaze, baby arugula, cilantro ginger vinaigrette roasted beet puree, wasabi, tahini
-Diver Sea Sacallop Enchilada, stewed Vera Cruz, green pumpkin seed salad
-Cashew Herb Crusted Yellow Tail Snapper, sweet pear baujolais reduction
-Sworfish Center Cut, grilled over oakwood, roasted red and yellow sweet pepper salad Kalamata olives, capers, extra virgin olive oil, drizzled rosemary butter,polenta
-Dover Sole, saute�Led, coconut pineapple rum beurre blanc, mint Jasmine coconut risotto, saute�Led fava beans, coconut pineapple rings
-Scottish Salmon, grilled, wrapped in a bayardi of zucchini, eggplant, tomato, herbs de Provence burnt eggplant puree

--- LOBSTERS ---

-Lobsters
-Maine Lobster, Streamed Broiled or Baked and Stuffed
-Lobster Thermidor, lobster brandy cream sauce of shallots, tarragon, mushrooms Roasted peppers, Reggiano Parmigiano
-South African Lobster Tail (each)

--- TUSCAN-GRILLED FISH ---

-Ahi Tuna
-Sworfish
-Chilean Seabass
-Scottish Salmon
-Florida Yellow Tail Snapper
-Pompano
-Diver Sea Scallops

MAIN PLATE SALADS

-Thinly Sliced Organic Chicken breast over field greens, cashew sauce - chili mirin toasted sesame dressing, crispy tortilla strips
-Sliced Hawaiian Ahi Tuna over assorted baby lettuces, cilantro lime ginger dressing
-The Jill Salad, split iceberg, artichoke hearts, chopped eggs, shrimp, tomato, pancetta, Russian dressing

VEGETABLE PLATTER

-Chef's selection of grilled boutique baby vegetarian sauces ricotta salada, hummus crispy pita croutons

SIDE DISHES:
-Red and Gold Roasted Beets, Roquefort cheese. spicy candied walnuts,balsamic marinade
-Grilled Heirloom Corn, Italian truffle carpaccio
-Creamed Spinach,crispy shallots
-Sauteed Brocoli Rabe. roasted garlic
-Steamed Broccolli
-Sauteed Spinach
-Steamed Spinach
-Steamed Asparagus
-Haricot Verts String Beans
-Forge Crispy Fried Onion Balls
-Glazed Baby Carrots with tops
-Caramelized Cipollini Onions
-Grand Marnier sauteed Plantains
-Jasmine Basmati Rice
-Morels,sauteed

--- SOUP ---
- Lobster Bisque - Classis French Onion Soup - Soup du jour

--- BRICK-OVEN PIZZA ---
- Wild Mushrooms, grilled asparagus, buffalo mozzarella, sundried tomato, crsipy garlic chips - Four italian cheese, heirloom tomatoes, truffle oil - Smoked Salmon, Crème Fraiche and Capers - Sundried Fig and Brie

--- POTATOES ---
- Baked Potato, smoked Bacon, crème fraiche, fresh chives, Vermont cheddar cheese, Prepared table side - Cuban Boniato Sweet Potato Mash scented with vanilla bean - Au Gratin Dauphinoise , Gruyere cheese - Potato Skins,sour cream and caviar - Shoestrings - Gaufrette potato chips - Parmesan Truffle French Fries - Potato Goat Cheese Brie Torte - Roasted Garlic Mashed Potatoes

--- GOURMET SANDWICHES ---
- Three Mini Prime burgers, Three Ways, The Black and Blue Burguer, The Onion Ring, Bacon and Vermont-Cheddar Burguer, BBQ sauce, The Gruyere Cheese and Roasted Shallots Burguer - Three Mini Maine Lobster Club Sandwiches - Steak Tid- Bits, Sliced N.Y. Strip, on sliced toasted rolls, Java sauce
All sandwiches served on a homemade macadamia nut roll and served with gaufrette chips 

DESSERTS: 

Chocolate Velvet Cup Cake
An award winning dessert wich is so tasty and light that is almost defies its description. At the heart of this chocolate creation is an explosion of praline.

To Faint From
Fresh from our brick ovens, this crispy pastry shell is plumply stuffed with Heathbar Crunch Ice Cream and drizzled with hot Swiss Chocolate.

The Forge Blacksmith Pie
A Forge classic for over two decades. Rising from a chocolate-chocolate chip crust, thick layers of Swiss dark chocolate ganache, fresh vanilla custard, homemade whipped cream and chocolate shavings.

Cree Brule
Our interpretation of a very light custard caramelized under fire that creates a very brittle and delicious topping.

Cheescake
Homemade rich and creamy cheescake in a crispy sweet dough crust, topped with caramelized brown sugar.

Key Lime Pie
Chef Andrew demostrates what culinary heights Key Lime Pie can reach, using fresh tiny limes from Key West, and topped with fresh whipped cream.

Premium Ice Creams and Sorbet
A Selection of Vanilla, Chocolate, or Heathbar Crunch, and other favorites of the day.

Double Fudge Chocolate Cake
A rich four layer chocolate cake filled with mouth watering chocolate fudge and painted with a chocolate fudge icing.

Fresh Berries of the Day

Specialty Souffles
Due to a 30 minute preparation time, souffles must be ordered in advance with your entrees in order to insure a timely delivery
These individually prepared, delicate and delicious souffles are available in Chef Andrew's specialty flavors
- Belgian Chocolate
- Grand Marnier Citrus
- Chocolate Marble Vanilla Bean Brevages
-Individually Brewed Special Blend of Coffee or Tea
-Cafe Expresso
-Capuccino


 

Additional Information:

Virtual Tours available at their website.

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