LUNCH SERVED MONDAY THROUGH FRIDAY 11:30 AM to 3 PM
SALADS
field greens, fuji apple, house vinaigrette-----6
baby spinach, oregon blue cheese, warm dijon dressing, candied pecans-----9
arugula & radicchio salad, toasted pine nuts, grana padano, truffled balsamic vinaigrette-----10
classic caesar salad, olive oil croutons, anchovies on request-----9
DESSERTS
ASK YOU SERVER ABOUT DAILY AND SEASONAL DESSERT CREATIONS
HAND-HELDS AND PLATES
prime beef pub burger with beemster vlaskaas, l/t/o, crispy fries-----12
*two fish tacos with avocado crema, napa cabbage slaw, four-citrus mojo-----12
italian sub: parmesan, olives, arugula, tomato, red onion, house vinaigrette-----12
crispy florida rock shrimp wrap with sriracha mayo-----12
cajun spiced mahi sandwich with remoulade-----14
grilled chopped chicken salad wrap with secret sauce
-----9
oven roasted turkey b.l.t. on ciabatta with lemon aioli
-----10
*no sides
PLATES
spicy shrimp pad thai, shiitake mushrooms, egg, snow peas, peanuts-----13
charcuterie board, dried fruit mostarda, caper berries-----13
smoked fish dip, pickled chiles, fancy crackers-----9
three cheese tasting, red grapes, local honey-----16
mac n’ cheese tribute: ditalini & aged gouda with smokey bacon bits-----6
tryst trail mix-----4
marinated olives-----4
yesterday’s soup-----6
crispy fries-----5
DAILY DEAL
chef’s special for today with a soft drink or iced tea thrown in for free -----10
DINNER SMALL PLATES HOT
buttermilk fried shrimp & okra, creole remoulade-----12
sancerre or belgian wit
mac n’ cheese tribute: aged gouda cheese sauce with house bacon bits-----6
pinot noir or abbey ale
cedar key clams, house chorizo, white wine, chiles, basil-----14
riesling or ipa
orecchiette pasta, beef short rib ragu, rosemary, garlic,
broccoli rabe, grilled ricotta salata-----13/21
zinfandel or brown ale
fat vs. fat: seared hudson valley foie gras with fig jam
and confit pork belly with spicy molasses-----17
gewürztraminer or lambic
sticky pork back ribs, hoisin bbq, toasted sesame, cilantro-----15
merlot or stout
wood fired flatbread of the day-----13
DINNER SMALL PLATES COLD
field greens, shaved fuji apple, house vinaigrette-----7
vermentino or belgian wit
baby spinach, oregon blue cheese, warm dijon dressing, candied pecans-----11
albarino or tripel
arugula & radicchio salad, toasted pine nuts, grana padano,
truffled balsamic vinaigrette-----13
chardonnay or saison
classic caesar salad, olive oil croutons, anchovies on request-----12
sauvignon blanc or belgian wit
charcuterie board, fig mostarda, caper berries-----13
malbec or pale ale
LARGE / FISH
local grouper, cremini mushroom-butternut squash risotto,oven sweetened tomatoes, tarragon gremolata-----30
zinfandel or pumpkin ale
ale battered ‘fish & chips’, aged sherry vinegar, smoked english sea salt-----17
pinot noir or pale ale
grilled swordfish, oak roasted bacon & brussels, sweet potato fries, brown butter-----27
albarino or abbey dubbel
two fish tacos with avocado crema, napa cabbage slaw, four-citrus mojo-----15
sauvignon blanc or belgian
spicy shrimp pad thai, shiitake mushrooms, egg, snow peas, peanuts-----16
riesling or farmhouse ale
blackboard fish special-----mp
large / meat
burger du jour with crispy fries-----mp
prime beef pub burger with beemster vlaskaas cheese,
l/t/o, crispy fries-----15
all natural chicken schnitzel, heirloom tomato, swank farms lettuces, french feta-----21
chardonnay or ipa
bourbon & honey glazed good nature farms pork chop, mashed yukon gold potatoes, ‘dc’ raisin-cabbage slaw----25
malbec or pilsner
grilled creekstone farms strip steak, meyer lemon-thyme butter, loxahatchee cress, truffle fries-----28
super tuscan or stout
butcher’s cut with sides-----mp
ET CETERA
mashed yukon gold potatoes-----6
haricots verts-----6
pretzel bread with beer mustard-----5
beer for the kitchen-----10
Lunch
DAILY DEAL:
chef's special
with free soft drink or iced tea \ 10
DINNER
Black Board Special
Check with your server
Tryst Lunch Menu Fall 2011[1].pdf
Dinner Winter 2011 Smalls.pdf
Dinner Winter 2011 Large.pdf
