The Mont (4729 St. Amand Cir, Ste 105, Fort Worth, 817-502-3400) is introducing a dinner menu that highlights fall flavors with an elevated touch. Reservations are now available at TheMontFW.com. For more information, keep reading.
The fall menu will offer a selection of raw and chilled dishes with an elevated seasonal twist, including tuna carpaccio with fennel, crispy caper, croutons, olives, and Calabrian vinaigrette; shrimp cocktail with Texas gold shrimp and chipotle cocktail sauce; and smoked tuna dip served with crème fraîche, lemon, dill, pickled jalapeño, and salt-and-vinegar chips.
There’s also oysters on the half shell with apple mignonette, chipotle cocktail, and lemon, along with beef tartare featuring smoked onion, grilled scallion vinaigrette, egg yolk, and Parmigiano crostini.
For lighter fare, the new menu introduces deviled eggs with butternut squash, miso, and roe; Little Gem Salad with garlic-almond vinaigrette, shaved vegetables, and aged goat cheese; and burrata paired with roasted and pickled beets, bitter greens, sherry vinaigrette, and tallow toast.
The pasta selection leans into the flavors of the season with black truffle-and-pumpkin risotto, finished with Parmigiano foam and pepitas; venison ragú with cavatelli pasta, olives, preserved lemon and petite mustards; sweet potato gnocchi with Texas gold shrimp, fennel, pickled apple and Calabrian chili emulsion; and mushroom pappardelle with roasted mushrooms, egg yolk, breadcrumbs, and chive.
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For the main course, fall offerings include grouper served with a minestrone of root vegetables, mussels, and wilted kale; Wagyu short rib with smoked onion, potato-and-truffle pavé, and red wine sauce; Ōra King salmon with sweet-and-sour butternut squash, brown butter cabbage, and sauce gribiche; and tuna au poivre with a four-peppercorn crust and wilted spinach.
Guests dining on The Mont’s patio can also enjoy a dedicated Bar & Patio Menu, with shareable bites and more casual dishes designed specifically for the space. Fall menu highlights include Parmesan fries with chopped parsley, Reggiano, and black garlic aioli; chicken-fried steak skewers with horseradish crème; shrimp cocktail with chipotle cocktail sauce; smoked salmon salad with avocado, olives, cucumber, tomato, boiled egg, butter lettuce, and house vinaigrette; and a Fried Chicken Sando with hot honey, bread-and-butter pickles, and salt-and-vinegar chips.
More substantial offerings include steak frites featuring an escalope of tenderloin with sauce au poivre and Parmesan fries, as well as duck fried rice with slow-roasted duck thigh, bok choy, shallot, fish sauce, sweet soy, and scallion.
To finish, The Mont’s fall offerings include a selection of desserts that highlight warm, rich, seasonal flavors. Smoke and Chocolate combines smoked chocolate crémeux, mesquite ice cream, and candied hazelnuts, while the brown-butter tart features an oat crust, Concord grape-and-honey-thyme Chantilly. Pear mille feuille pairs caramelized tuile with chamomile cream and pear-sherry jam, and Apple Cobbler for Two brings together warming spices, biscuit topping, and buttermilk ice cream.
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