Chef Geoffrey Groditski says he sought inspiration for the six new dishes from two sources: Fort founder Sam'l Arnold's The Fort Cookbook (now a collector's item, although Holly Arnold Kinney, Sam'l's daughter who now runs the Fort, plans a new cookbook soon) and springtime.
Our first impression is that the new kids seem kinda tame compared to the wild origins of much of the menu. No question they're ambitious, though, and points for using one of our favorite ingredients - quinoa -- in several of the dishes. Groditski's personal fave? The duck. Take a look for yourself:
Andalusian-spiced style lamb T-bones with escalavida, quinoa and wild rice pilaf, mint pesto, chile oil and fried leeks - $29
Atlantic salmon crusted with black sesame seeds, glazed with tequila citrus sauce atop warm squash and quinoa salad - $28
Vegetarian tamales filled with corn, green chiles and squash served with warm quinoa and squash salad and chef's vegetable - $22
Chicken thighs stuffed with garlic, cilantro and serrano chile wrapped in bacon and served with heirloom campfire beans and a quinoa and wild rice pilaf - $25
Pork chops topped with toasted pumpkin seed mole and red chile sauces served with Mexican-style red potatoes and seasonal vegetables - $28
Coffee and ancho chile-rubbed duck breasts with chipotle and pancetta cheese grits, sauteed spinach and fig demi-glace - $29
Groditski, who has been on board at The Fort since last September, says he plans to change the menu quarterly.