APPETIZERS
$10
WARM BREAD
Soft, oven-warmed focaccia served with a whipped cinnamon–datil honey compound butter.
$10
dairy free option +1
$15
MONTENEGRO MEATBALLS
Ground beef meatballs infused with Amaro Montenegro and exotic spices, mixed with almonds and onions, served over a rich herbed cream sauce and garnished with parsley.
$15
$13
BRUSCHETTA
Oven-roasted grape tomatoes and garlic atop thick-cut toast, with melted mozzarella, basil chiffonade, and a balsamic reduction.
$13
$11
PICKLE PLATE
A tangy assortment featuring Grandpa Hausman’s icebox pickles, apple fennel kimchi, pimentos, pickled horseradish and red onion served with dijon mustard and capers.
$11
add toasted bread +3
MP
CHARCUTERIE BOARD
Chef’s selection of cured meats & cheeses accompanied by toasted bread, cornichons pickles & olives.
MP
$15
CRISPY ARTICHOKE
A playful twist on spinach artichoke dip, with cornstarch-coated artichoke hearts deep-fried to crispy perfection, served with a herbed cheese spinach dipping sauce, and topped with a sprinkle of Parmesan cheese.
$15
$11
BLACK HUMMUS
Creamy chickpea purée made with deep, nutty black tahini, roasted black garlic, and a splash of tamari. Finished with chili oil, pomegranate arils, and sesame for a bold, smoky-sweet bite.
$11
no bread, crudités only +1
$20
BAKED BRIE
Creamy brie wrapped in golden puff pastry with cranberry compote, topped with seasonal marmalade, toasted almonds, and orange zest. Served warm with fresh fruit and toast points.
$20
$16
CAJUN EGG ROLLS
Crispy egg rolls filled with blackened chicken, cream cheese, chili paste, cabbage & black beans, served with a bold spicy ranch sauce for dipping.
$16
add additional egg roll +9
SOUP & SALAD
Half 11
/
Whole 20
CAESAR SALAD
Crisp romaine hearts with garlic croutons, shaved Parmesan, anchovy fillets & a creamy Caesar dressing.
Half 11
/
Whole 20
add blackened chicken thigh +10
Half 11
/
Whole 20
FT HOUSE SALAD
Vibrant mix of leafy greens, cucumber, tomatoes, red onion, gorgonzola, dried cranberries & shaved carrots. Tossed in a rich balsamic vinaigrette.
Half 11
/
Whole 20
add grilled shrimp +12
$10
CURRIED BUTTERNUT SOUP
Roasted butternut squash simmered with coconut milk, garlic, and toasted spices. Topped with chili oil and crisp sweet potato shoestrings for a warm, aromatic finish.
$10
KIDS
$9
I DON’T WANT THAT
Pasta sautéed with Parmesan and garlic.
$9
add grilled chicken thigh +10
$12
I DON’T KNOW
Fried chicken tenders with french fries.
$12
$9
I’M NOT HUNGRY
Cuban bread topped with cheese and cream sauce and baked golden.
$9
add bacon +3
$12
I DON’T CARE
Hamburger on a pretzel bun with french fries.
$12
add havarti cheese +2
SIDES
$11
FRENCH FRIES
Seasoned french fries with roasted garlic aioli and sweetened & puréed tomatoes.
$11
trufflize it +3
$11
FOUR CHEESE GRITS
Creamy stone-ground grits blended with a rich quartet of havarti, parmesan, asiago & romano cheeses, finished with green onion.
$11
$13
PATATAS BRAVAS
White wine–poached potatoes, fried until golden and tossed in garlic–sage aioli.
$13
$11
MEDITERRANEAN PASTA SALAD
Cavatappi pasta tossed with grape tomatoes, red onion, chickpeas, Kalamata olives, and feta, finished with chopped parsley and a tangy basil sun-dried tomato vinaigrette.
$11
$13
COLLARD GREENS
Tender collards simmered with poblano, carrot, garlic, and ginger in a spiced broth of vegetable stock, apple cider vinegar, and warm aromatics.
$13
$13
STIR FRY RICE
Stir-fried white rice with crisp carrots, green onions, and tender spinach, tossed in a savory-sweet Korean BBQ sauce.
$13
$13
BRUSSELS SPROUTS
Roasted Brussels sprouts tossed in a smoky gochujang BBQ glaze with a touch of maple sweetness.
$13
$13
SWEET POTATO HASH
Roasted sweet potatoes tossed with sautéed onions, Brussels sprouts, kale, bell peppers, garlic, and fresh herbs, finished with miso brown butter and a sprinkle of toasted pumpkin seeds.
$13
MAINS
$23
FISH SANDWICH
Grilled or blackened redfish topped with crisp leafy greens, sliced tomato & red onion on Cuban bread. Dressed with dill tartar and a side of crispy French fries.
$23
$19
CHICKEN SANDWICH
Roasted chicken thigh on a warm pretzel bun with pickled red onions and dill pickle chips, topped with creamy pimento cheese and arugula. Finished with a drizzle of datil infused honey and a side of crispy French fries.
$19
$21
FT BURGER
Juicy ground beef topped with melted havarti, caramelized onions, bacon & pickles. Dressed with FT sauce on a warm pretzel bun, accompanied by french fries.
$21
$35
STEAK SANDWICH
Seared steak medallions with melted provolone, roasted red peppers, and arugula on toasted hoagie, layered with artichoke cream and finished with crispy fried onions.
$35
$19
BANH MI
Crispy tofu marinated in soy, ginger, and porcini, layered with pickled carrots, onions, cucumbers, and fresh cilantro on toasted Cuban bread. Finished with our zesty cilantro-chile aioli and jalapeños.
$19
$18
BURRATA SANDWICH
Creamy burrata layered with sage walnut pesto, thick-cut tomato, and fragrant basil leaves on toasted focaccia. Served with french fries.
$18
add prosciutto +8
MP
FRESH CATCH
Seasonal catch paired with the chef’s handpicked side—ask your server for today’s fresh selection and details.
MP
$20
BIBIMBAP
Vibrant mix of sesame-roasted seasonal vegetables & mushrooms paired with steamed seasoned white rice. Generously topped with spicy Korean chili sauce and a sprinkle of furikake and a side of apple kimchi.
$20
add crispy tofu +8
$28
SHRIMP & GRITS ÉTOUFFÉE
Blackened east coast shrimp over creamy cheese grits, surrounded by a rich andouille sausage étouffée. Finished with green onion and jalapeño.
$28
$33
CHICKEN BELLA
Confit half chicken, crisp-skinned and tender, served with a warm sweet potato hash with shaved Brussels sprouts and wilted kale, finished with a silky fig port gastrique.
$33
$21
PASTA ALLA VODKA
Simmered carrots, onions & garlic pureed in vegetable stock, infused with green chili & tossed with cavatappi pasta. Garnished with aged Parmesan, basil leaves, toasted bread crumbs, and a drizzle of herb oil.
$21
add grilled chicken thigh +10
MP
CHEF'S CUT
Chef’s choice of cut & preparation with a seasonally inspired side.
MP
$29
SAUTÉED MUSSELS
Blue mussels steamed in a savory broth of white wine, fennel, roasted onions, garlic, chorizo, seafood stock, and fire-roasted tomatoes. Served with thick-cut focaccia.
$29
$39
PORK CHOP
14 oz bone-in chop, slow-roasted in bacon fat, seared to finish. Served with braised collard greens and a bold BBQ jerk sauce.
$39
FT ICONIC COCKTAILS
$22
FORGOTTEN TONIC
Alluring & Herbal. Navy strength gin & alpine liqueur mixed with genepy, lime zest, and quinine. Force carbonated and elegantly served in a wine glass. Limited supplies.
$22
$14
I CAN’T EVEN
Binge Worthy & Smoky. Blanco tequila with strawberry jalapeño shrub & bitter aperitif, mezcal, grapefruit & lime. Shaken & served over a king cube with cucumber.
$14
$16
ESCAPE FROM BLACK MOUNTAIN
Tropical & Bold. A captivating mix of Italian Amaro & overproof dark rum, shaken with coconut cream & a zesty combination of orange & lime juices. Accented with a dash of Angostura bitters & served over pebble ice.
$16
$14
RAISING CANE
Fruity & Elegant. Vodka & elderflower liqueur, enhanced with blackberry lemongrass shrub & a hint of honey. Shaken & strained into a chilled coupe glass.
$14
$21
NO DESTINATION
Bold & Refreshing. A playful twist on a shandy, blending tepache, pineapple eau de vie, and mezcal. Tamarind and apple add tart sweetness, while a BBQ rub salt rim enhances every sip. Served over ice in a pint glass.
$21
$14
SAME AS IT EVER WAS
Bright & Velvety. Kentucky bourbon shaken with lemon juice, orange blossom honey, and seasonal fruit marmalade for a rich, citrusy balance. Egg white adds a silky texture, topped with bitters and a candied citrus dusting. Served over a king cube in a double rocks glass.
$14
MODERN COCKTAILS
$14
BAPTISM FOR THE DEAD
Savory & Spiced. A bold, savory twist on the dirty martini. Pepper infused soju meets summer kimchi brine and blanc vermouth for a complex, umami-packed sip. Stirred and served up in a Nick & Nora glass, finished with drops of mustard oil.
$14
$16
THERE AND BACK AGAIN
Warm & Spiced. Reposado tequila meets pumpkin falernum, orange juice, oat milk, and chai in this comforting hot cocktail. Frothed, served warm in a mug and finished with nutmeg, this cozy cocktail is reminiscent of a boozy spiced cider.
$16
$29
AIM HIGH
Decadent & Nostalgic. Aged agricole and Jamaican rums meet Licor 43, black tahini orgeat, taro-banana coconut cordial, and cold brew. Served over pebble ice in a Pedro bust mug, garnished with mint, citrus, and espresso powder. Serves two.
$29
take the mug home +20
$15
ONLY YESTERDAY
Decadent & Nostalgic. Spanish brandy, amaretto, and oloroso sherry meet rich peanut butter and blackberry, all fat-washed with coconut milk for a clear silky finish. Served over a large rock and paired with a strawberry cheesecake bite.
$15
$17
DEATH BY RAYGUN
Fizzy & Futuristic. American forest liqueur meets blue curaçao and green apple cordial, lime juice, and sparkling wine in this vibrant, electric sipper. Shaken and served up in a flute, finished with a mist of grapefruit oil.
$17
$17
POP'S ARMCHAIR
Rich & Refined. Blue cheese fatwashed rye whiskey and Islay Scotch stirred with birch, port wine, and Malört. Served over a large rock, finished with orange oil and a shard of pecan brittle.
$17
$16
ANGEL IN WHITE
Fresh & Fiery. Green chile-infused vodka and Batavia Arrack meet watermelon cordial and lime for a bright, punchy mix with a hint of heat. Whip-shaken and served in a hurricane glass over pebble ice, finished with grapefruit essence, a mint bouquet, and pickled watermelon rind.
$16
$17
RUMOR HAS IT
Bright & Bubbly. Citrus peel infused Tito’s vodka, pomegranate cordial, lemon and grapefruit juices, rhubarb amaro, and a hint of orange blossom water, force carbonated for an effervescent finish. Served over pebble ice in a Collins glass and garnished with pomegranate arils, lemon, and grapefruit oil.
$17
NON-ALCOHOLIC
$11
SHOOT LOW
Creamy & Complex. A lush non-alcoholic blend of Giffard pineapple, black tahini orgeat, coconut cream, and cold brew, whip shaken and served in a snifter over pebble ice. Garnished with fresh mint, dehydrated citrus, and a dusting of espresso powder.
$11
$11
A LITTLE PRAYER
Fruity & Zesty. A bright and refreshing blend of strawberry, ginger, and citrus, elevated by the subtle bitterness of Giffard N/A Pamplemousse liqueur. Served over pebble ice in a mug.
$11
DESSERT
$11
FIG & HONEY CHEESECAKE
Silky baked cheesecake swirled with fig preserves on a fragrant fennel graham cracker crust. Finished with a dollop of amaro-infused whipped cream and a buttery pistachio crumble.
$11
$7
CHIA SEED PUDDING
A rich, dairy-free pudding made with cocoa, coconut cream, maple syrup, orange zest and chia seeds. Topped with cocoa nib-cayenne brittle & pomegranate arils.
$7
$13
BROWN BUTTER CAKE
Rich and nutty brown butter cake served with a warm apple and cranberry compote, topped with a dollop of freshly whipped cinnamon cream. Garnished with crushed hazelnuts.
$13
$11
CRÈME BRÛLÉE
Velvety-smooth custard infused with orange and ginger, topped with a perfectly caramelized sugar crust for the ultimate crack with cardamom shortbread cookie and candied ginger.
$11