Although diners will still find the same extensive selection of dry-aged beef at both the original Fort Myers location and the Bonita location, Filzenger and partner Nico Bogert are trying to differentiate the two restaurants so that each owner and location can better meet the needs of their respective markets.

Filzenger, who lives in Bonita, says the ship shape of his restaurant lends itself to a menu featuring seafood as well as beef. Further, he said that customer demand for fresh fish and growing competition from new steakhouse chains in the area prompted him to make some subtle changes.

“It’s really nothing we haven’t been doing for the past two years,” said Filzenger. “But with the rapidly-changing Bonita market, we wanted to be less limited in what we could offer our customers. Besides, since The Ship is a landmark, we want to be a landmark restaurant.”

Accordingly, Bogert’s Chop House at The Ship has expanded its menu to include an even greater variety of well-rounded, reasonably-priced choices, including an “intensified” seafood selection. In addition to specialty seafood dishes, Bogert’s menu now features just about every type of fresh catch (other than catfish). Recent selections included Grouper, Snapper, Tuna, Salmon, Sea Scallops, Halibut, Jumbo Shrimp, Mahi-Mahi and  Sea Bass.

The presentation is decidedly upscale. Fresh catches are prepared to order and may be herb-crusted, grilled, peppered, blackened, pan-seared, fried or poached. Diners also have a choice of nine different sauces, ranging from Wasabi, Alfredo and Lobster sauce, to Roasted Red Pepper, Pesto Cream, Mango Orange, Fresh Tomato and Cajun Cream sauce.

Additional signature seafood selections include such treats as Rum & Orange Painted Grouper, Almond Crusted Red Snapper, Crab Cakes and Salmon in a Puff Pastry, to name a few. Similar to the restaurant’s Seafood Medley, The Seafood New Orleans includes shrimp, fresh fish and crab meat, but with crawfish, as well, in a delicious Cajun chipolte cream sauce over pasta.

Seafood entrees are priced from around $16.95. Lobster tails and surf-and-turf combinations are also offered at market price. And, depending on the season, diners can enjoy their choice of crab: Alaskan King, Snow or Stone.

While USDA Prime Grade Beef remains Bogert’s focal point, some of the serving sizes have changed. The Ribeye steak now comes in three sizes (12, 14 or 16 oz., priced from $17.95), as does the New York Strip (10, 12 and 16 oz., $19.95 - $30.95) and the Sirloin (7, 9 and 11 oz., $14.95 - $18.95). The popular Center Cut Filet Mignon has always been available in 6-, 8- and 10-oz. portions ($18.95 - $28.95), and the 28-oz. Porterhouse remains sufficient for two.

In addition to Roasted Prime Ribs of Beef (in 10, 12, 14 or 16 oz. cuts), Bogert’s also serves double-thick Pork, Lamb and Veal Chops, and numerous other poultry, veal and beef specialties.

All entrees are served with fresh, homemade bread (made on site daily), a house salad and choice of starch or fresh vegetable. Additional sides and vegetables start at $1.95. Numerous creative appetizers and mouthwatering desserts are featured, as well.

As for beverages, Bogert’s serves everything from soft drinks to liquor, as well as 60 wines by the glass and 800 bottles in stock. In fact, Bogert’s recently won the Grand Award of Excellence from Wine Spectator magazine for the second year in a row.  Despite such recognition, Bogert’s is trying to shed its special-occasion image by offering extra value for one’s dining dollar.

For example, each day from 5 p.m. to 7 p.m., Bogert’s offers early-bird specials and serves 2-for-1 drinks (well and premium). Those seeking a supper-club atmosphere will find it in the Captain’s Club, Bogert’s newly-renamed lounge. Nightly entertainment, typically a duo or jazz trio, provides the perfect backdrop for dining and dancing from 7:30 – 11:00.

(Bogert’s Chop House at The Ship is at 24080 S. Tamiami Trail in Bonita Springs. Dinner is served daily. Hours are from 5 p.m. - 10 p.m. Sunday – Thursday; and from 5 p.m. - 11 p.m. Friday and Saturday. The Captain’s Club lounge is open until 11 p.m. weekdays and until  midnight on weekends. Private banquet rooms are available for catered parties and meetings. For more information or to make dinner reservations: 947-3333)