Samantha Marie Photography
Fort Worth’s dining scene just got a little more decadent this fall. The Mont — perched in the Montserrat neighborhood at 3729 Saint Amand Circle — has unveiled its seasonal fall menu alongside its first dedicated bar and patio offerings, giving locals two distinct ways to experience one of the city’s newest culinary hot spots.
At its core, The Mont is about hospitality, and owner Jeff Payne wants diners to feel it in every bite.
“With the introduction of our fall menu and our very first bar and patio offerings, we’re giving guests new ways to connect — whether it’s over a refined seasonal dish in the dining room or shareable bites and cocktails on the patio,” Payne said. “Fort Worth has a strong culinary identity, and we’re proud to celebrate it through seasonality, quality, and creativity.”
The fall menu reads like a love letter to both the sea and the farm. Starters showcase inventive small plates such as Beet-Cured Salmon with brown butter and oyster aioli, Wagyu Beef Tartare with truffle vinaigrette, and a Seafood Platter featuring oysters, shrimp, ceviche, and smoked fish. Royal Red Shrimp Risotto with uni butter and bottarga, Chicken Liver Pâté with green tomato chow chow, deviled eggs crowned with caviar, and a roasted squash Wedge Salad round out the appetizers.
Mains continue the play between comfort and sophistication, with offerings like Tagliatelle with parsnip velouté, smoked caviar, and parmigiano reggiano, or The Cluck, a fried half chicken with sorghum molasses and poblano cornbread sauce.
Other highlights include Black Grouper with charred turnip and fennel herb nage, Venison Schnitzel with smothered cabbage, Ode Cod with lobster fricassee and burnt endive, and a 24-hour braised Wagyu Short Rib with truffle-celeriac pavé and bordelaise.
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The desserts are equally indulgent: Buttermilk Tarte, a Chocolate offering layered with orange blossom sponge cake and spiced mousse, Ice Cream Sandwiches, and Doughnuts with cinnamon-sugar, maple glaze, and dulce de leche.
The new bar and patio menu is built for sharing, designed for those lazy fall afternoons or evenings spent under the stars. Light bites include Nuts and Olives, Deviled Eggs, Oysters on the Half Shell, and Wagyu Beef Tartare.
“We’re taking familiar flavors and elevating them with thoughtful technique and seasonal sourcing,” said managing partner Jason Cross. “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 Mont, with its mahogany interiors, leather seating, moody lighting, and striking centerpiece bar, pays homage to 1950s glamour while establishing itself as a modern staple in Fort Worth. It is both a neighborhood haunt and a destination for elevated dining, a place where cocktails are as carefully considered as the cuisine, and every visit feels like a special occasion.
“The Mont is about capturing the art of hospitality,” Payne added. “With the introduction of our fall menu and our very first bar and patio offerings, we’re giving guests new ways to connect — whether it’s over a refined seasonal dish in the dining room or shareable bites and cocktails on the patio. Fort Worth has a strong culinary identity, and we’re proud to celebrate it through seasonality, quality, and creativity.”
