Iced Gulf Shrimp Cocktail 2.75 each
Very Traditional with Cocktail Sauce

Smoked Salmon -  Handcrafted in Maine 9.75
Chopped Onion, Chopped Egg, Cream Cheese, and Capers
with Mini Toasts and Petite Cucumber Salad

Oysters on the Half Shell 2.50 each
Fresh Virginia Blue Points on the Half Shell
with Cocktail Sauce and Mignonette

Oysters Muscovite 2.75 each
Blue Points with a Splash of Vodka and a Touch of Caviar

Tortellini di Modena 5.50
Handmade Pasta Stuffed with Ricotta Cheese and Spinach
in a Light Tomato Cream Sauce

Escargot Bourguignon 7.95
Vineyard Snails en Casserole, Baked in Garlic and Herb Butter

Oysters Rockefeller 2.75 each
Fresh Oysters Topped with Herbed Cream Spinach and Baked

Crab Cake 10.50
Lump and Back fin Meat from Blue Crabs with Lemon and Capers

Soups and Salads

the Forge Lobster Bisque 10.50
with Minced Lobster and Sherry

French Onion Soup Facon des Halles 5.50
Onion Soup Prepared and Served in the Great Parisian Market Place

the Forge Caesar Salad Prepared Tableside 4.95

Fresh Spinach 5.50
Leaf Spinach Tossed with Chopped Crisp Bacon and Red Onion
Wilted with a Warm Bacon Vinaigrette

Forge Club Classics

Sauteed Walleye Pike 27.50
Almondine

Crisp Long Island Duckling 25.00
with Sweet Dark Cherry Sauce

Sauteed Calf Liver 23.50
Sweet Onions and Crisp Bacon with Red Wine Vinegar Sauce

Steak and Lobster 45.00
Broiled Center Cut Filet Mignon with Sauce Bearnaise
Baked Cold Water Lobster Tail with Drawn Butter Sauce
(or Twin Lobster Tails)

Filet Mignon au Bearnaise 34.50
Grilled Beef Tenderloin with the Classic Steak Sauce

Tableside Preperations

Steak Diane 35.00
Seared Tournedos of Beef Tenderloin
with Shallots, Mushrooms, with Brandy

Dover Sole a la Meuniere 44.50
The English Channel Delicacy with Browned Butter, Lemon and Parsley

Roast Rack of Lamb 32.00
Oven Roasted with Dijon-Herb Crust

Tableside Presentations
Bananas Foster 6.50          Cherries Jubilee 5.50       Hot Fudge Sundae 5.50

Assorted Cakes and Pastries 5.50

Today's Additional Selections