Upscale Fort Worth restaurant The Mont, the swanky spot on the west side of Fort Worth, has debuted its first menu for its bar and patio — one that goes beyond the usual bar snacks.
The restaurant is the long-awaited entry from Cousin’s BBQ owner Jeff Payne and partner Jason Cross, which recently opened at 3729 Saint Amand Cir., where it’s serving as a neighborhood haunt and a destination with a polished yet welcoming experience.
Located in the Montserrat neighborhood, the restaurant is channeling 1950s glamour with luxe touches, moody lighting, and a centerpiece bar. And now, according to a release, that bar has its own menu, which highlights a casual, shareable dining experience.
Highlights include openers such as Nuts and Olives, Deviled Eggs, Oysters on the Half Shell, Gulf Fish Ceviche, and Wagyu beef tartare.
Heavier dishes include
- Cluck Fried Half Chicken
- Wagyu Burger with black garlic aioli, truffle, raclette, and potato wedges
- Grilled Shrimp Skewers with mojo sauce
- Beef Satay with chili and coriander
- Irodori Wagyu Beef grilled over mesquite wood with dressed greens and Mont Sauce
In a statement, Managing Partner Jason Cross says that “the addition of the bar and patio menu gives us the chance to showcase a more casual, shareable side of The Mont, while still holding true to the craftsmanship and detail our guests expect.”
The swanky bar at The MontThe Mont
Fall menu
Simultaneously, they’ve introduced a new fall menu in the dining room with small plates, seafood, and entrées. Starters include Beet Cured Salmon; Seafood Platter with oysters, shrimp, ceviche, and smoked fish; Royal Red Shrimp Risotto with uni butter and bottarga; Chicken Liver Pate with green tomato chow chow; Deviled Eggs topped with caviar; and a roasted squash Wedge Salad.
Main dishes include:
- Tagliatelle with parsnip velouté, smoked caviar, argan oil, and parmigiano reggiano
- fried half chicken with sorghum molasses and poblano cornbread sauce
- Black Grouper with charred turnip and fennel herb nage
- Venison Schnitzel with smothered cabbage
- Ode Cod with lobster fricassee, smoked butternut squash, burnt endive, bone jus
- 24-hour braised Wagyu Short Rib with truffle-celeriac pavé and bordelaise
Desserts include a buttermilk tarte, orange blossom sponge cake with spiced mousse, candied pepitas, and pomegranate sorbet, an Ice Cream Sandwich, and Doughnuts with cinnamon-sugar, maple glaze, and dulce de leche.