hickory char-grilled beef tenderloin, sweet roasted red peppers and caesar dressing. items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Chopped Salad
$11.00
baby spinach, crumbled maytag blue cheese, diced tomatoes, red onions and creamy white balsamic dressing
Summer Salad
$12.00
slices of prosciutto and cantaloupe with endive greens
Pizzas
Gourmet Pizzas
Three Cheese
$11.00
parmigiano-reggiano, mozzarella and chevre
Little Italy
$11.00
prosciutto, capocollo and pepperoni with mozzarella and parmesan cheeses
Margherita
$11.00
vine-ripened tomatoes, mozzarella and fresh basil
Joven
$11.00
grilled chicken, mozzarella, roasted chilies, avocado, cilantro and sweet corn off the cob
center-cut filet with sauteed spinach, potato croquettes and red wine mushroom sauce, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Ten Ounce Cut$31.00
Six Ounce Cut$23.00
kobe' Flat-iron
$35.00
open-fired ten ounce steak, mashed sweet potatoes, green beans and cauliflower, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Short Ribs
$29.00
boneless, braised beef short ribs, horseradish whipped potatoes, asparagus and sweet corn off the cob
Oven Roasted Lamb Chops
$34.00
new zealand chops served over parmesan risotto, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Fish And Shellfish
Lake Superior Whitefish
$18.00
pan seared with roasted vegetables, basmati rice and lemon caper sauce
Grilled Salmon
$23.00
served over asparagus, portabella mushrooms, tomatoes and watercress sauce, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Alaskan Halibut
$27.00
sauteed with mushrooms, tomatoes and extra virgin olive oil
Yellowfin Tuna
$29.00
soy-wasabi marinated tuna, shiitake mushrooms and rice cake, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Crab Cakes
$28.00
two new england crab cakes with summer vegetable salad
Pan Seared Scallops
$29.00
day boat sea scallops with stone ground polenta, mushrooms and roasted yellow pepper saffron sauce, items may contain raw or undercooked ingredients. consuming raw or undercooked items may increase your risk of food borne illness.
Poultry
Roast Chicken Breast
$17.00
with balsamic glaze, baby summer vegetables and wasabi whipped potatoes
Grilled Chicken
$19.00
boneless chicken breast, spinach-mascarpone ravioli, broccoli and orange butter sauce
Pasta
Capellini
$15.00
angel hair pasta, tomatoes, asparagus, mushrooms and white
Capellini With Chicken
$17.00
Capellini With Shrimp
$21.00
Papardelle
$17.00
house-made tomato and basil noodles with artichokes, capers and parmesan cheese
Company spokesperson George Wyckhuyse, speaking on behalf of owner Toni Wisne Sabina, stated that "The sale conforms to our future growth plans. The focus of the company has shifted over recent years away from fine dining. We now concentrate on more casual dining concepts and our several catering operations. Selling Forté was a difficult decision, but it fits well into our future growth plans. We will continue to operate our successful Knot Just A Bar restaurants in Bay Harbor and Omena in Northern Michigan, as well as our several catering operations, and we will continue to evaluate future opportunities as they come our way."
Forté has been the recipient of plentiful accolades since its 1996 opening, and has been a favorite in the Birmingham restaurant scene for 15 years. Over those 15 years, many, many talented and dedicated service professionals and culinarians have worked together to help Forté gain the reputation it has proudly held. The dedication and service provided by the current staff to the success of the restaurant is truly and sincerelyappreciated.