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Sample Menu


Chef’s Nightly Selected Soup

Maybe hot or chilled

Jamaican Jerk Seared Scallops

Two scallops served over pineapple mango salsa with crispy wonton skins

Jumbo Shrimp Cocktail

Four jumbo shrimp served with house-made cocktail sauce and lemon basil aioli

Burrata Caprese

Creamy mozzarella, heirloom cherry tomatoes, basil pesto, balsamic fig glaze, olive oil sautéed crostini,
cracked black pepper and pink salt

Fried Calamari

Served with spicy marinara and lemon basil aioli

Summer Baked Brie En Casserole

Topped with strawberry basil honey compote,
toasted almonds and toasted French baguette

Country Peppercorn Pate

Served with seasonal pickled vegetables, Jameson honey mustard and artisan crackers

Ducktrap Smoked Trout

Served with pickled red onion, Red Flame pickled grapes, horseradish cream and toasted crostini

Roasted Apples & Butternut Squash Bruschetta

Served with herb cream cheese, pepitas, butternut squash seed oil and maple bourbon glaze on multi-grain toast


Artisan Cheese Plate

Specialty cheeses, crusty French bread,
assorted crackers, red wine dijon, and fig jam spread

Mediterranean Platter

Hummus, falafel, stuffed grape leaves, Kalamata olives, cucumber, tomato, grilled naan bread, and tahini sauce


Fresh Roasted Pear & Goat Cheese Salad

Local artisan greens, grape tomatoes, toasted almonds, cranberries, carrots, and our house-made citrus cranberry vinaigrette

Classic Caesar Salad

Served with Myer lemon dressing and fresh anchovies

Chef’s Nightly Salad

Utilizing locally sourced ingredients


Maple Tarragon Mustard Salmon

Accompanied by Chef’s nightly creation from the farm

Fresh Off The Boat Catch Of The Evening

Pan-Seared Diver Scallops

Accented with a pineapple vanilla bean reduction

Low Carb Sous Vide Chicken Airline Breast

Pan-seared natural pan jus, fresh herbs and
lemon over sautéed spinach, and mixed foraged wild mushrooms

Maple Leaf Farms Duck Breast

Pan-seared to your liking with roasted sweet potato hash complimented with a Swedish lingonberry sauce


Panko breaded pork cutlets with a wild mushroom marsala cream sauce, roasted apple and braised cider red cabbage and house-made spaetzle

Vegan Thai Bowl

Seasonal vegetables and rice noodles in a red curry coconut broth

Filet Mignon

Served with a black garlic red wine shallot butter, seasonal fresh vegetables, and chef’s nightly potato or nightly grain

Vegan Thai Noodle Bowl

Red curry coconut broth with rice noodles and seasonal vegetables

Steaks & Chops From The 4-0 Grill

All Steaks are Prime Cuts, Grilled and Seasoned with Salt and Pepper to Your Liking

Duroc Farms Dry Aged Pork Chops

16 oz. bone-in, maple bourbon cider reduction
Starch and vegetable

Steak Frites

12 oz. Piedmontese NY Strip
Seasoned truffle fries, chimichurri sauce

Rib Eye

14 oz. Piedmontese
Starch and vegetable

Center Cut Filet Mignon

8 oz. with a black garlic shallot red wine butter
Starch and vegetable

Vegetable Of The Day

Demi Glace | Horseradish Cream | Béarnaise | Gorgonzola

All menu items subject to availability.

Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of foodborne illness

Before placing your order, please inform your server if a person in your party has a food allergy