Starters
- BRAISED "DUROC" PORK BELLY
- 8
- roast pineapple, sherry vinegar
- FRIED BUTTERMILK SOAKED LOCAL OYSTERS
- 10
- corn flour crust, jalapeno grits, cajun bbq sauce
- "HUDSON VALLEY" DUCK FOIE GRAS
- 24
- strawberry salad, port reduction, toasted brioche
- TR LOBSTER CHOWDER
- 10
- maine lobster, roasted corn, amontillado sherry
- TUNO CRUDO
- 12
- sushi grade tuna, shallots, chives, lemon oil
- PANKO SHRIMP
- 10
- japanese crumbs, rice vinegar dipping sauce
- FRESH SAUTEED CALAMARI
- 11
- san marzano tomatoes, flat parsley, garlic crouton
- CRAB DIP
- 12
- jumbo lump, melted cheddar, old bay dusting
- STEAMED MUSSLES
- 12
- garlic-herb butter, white wine, red pepper flakes
- COOL CALAMARI SALAD
- 9
- lemon, celery hearts, chili oil
- ESCARGOT
- 12
- red wine reduction, mushrooms, shallots
- TUSCAN BEAN SOUP
- 6
- white beans, escarole, smoked pork
- CHEESE PLATE
- 14
- assorted cheeses, fig preserves, candied walnuts
Salads and Sides
- CAESAR
- 7
- romaine hearts, creamy dressing, anchovy, hard egg garnish
- TR HOUSE SALAD
- 6
- mixed lettuces, vegetable garnitures, house vinaigrette
- ICEBERG WEDGE
- 8
- roquefort dressing, marinated red onion
- BABY SPINACH
- 8
- warm bacon dressing, candied walnuts, fuji apple, roquefort cheese
- LOBSTER WHIPPED POTATOES
- 10
- maine lobster, chive butter, sea salt
- AU GRATIN POTATOES
- 7
- gruyere, parmesan cheese, cream
- SAUTEED MUSHROOMS
- 7
- red wine, shallots, veal glace
- CURRIED CREAMED SPINACH
- 7
- madras curry powder, garlic, chili pepper
Entree Plates
- PAN-ROASTED ORGANIC SALMON
- 28
- lump crab meat, champagne sauce, two mustards, leeks
- BLACK GROUPER FILLET
- 31
- roasted cauliflower, truffle butter, orzo
- SWORDFISH MILANESE
- 27
- pequio peppers, black olives, calamari salad
- SAUTEED SEA SCALLOPS
- 27
- porcini mushrooms risotto, oven cured tomatoes
- SUSHI GRADE YELLOWFIN TUNA STEAK
- 32
- black pepper-coriander crust, roasted garlic jus
- MD STYLE CRAB CAKES
- mp
- jumbo lump, au gratin potatoes, two sauces
- RACK OF COLORADO LAMB
- 38
- moroccan spices, curried potatoes, goats cheese
- BRAISED VEAL "OSSO BUCO"
- 28
- saffron risotto, gremolata, veal stock
- OVEN ROASTED CENTER-CUT FILET MIGNON
- 26
- sauce bérnaise, au gratin potatoes, min caesar
- DOUBLE CUTE "DUROC" PORK RIB CHOP
- 26
- maple roasted sweet potatoes, veal stock, balsamic vinegar
- USDA PRIME BONE-IN-RIBEYE STEAK
- 45
- roasted garlic butter, au gratin potatoes
- BAKED SEAFOOD MACARONI
- 29
- shrimp, scallops, jumbo lump crab, sherry cream
- ROAST SEAFOOD "SAILORS STYLE"
- 31
- colossal gulf shrimp, jumbo dry scallops, swordfish, olive oil-lemon baste
- DOMESTIC VEAL TENDERLOIN
- 30
- seasonal mushrooms, red wine glace, asparagus
Beverages
- ESPRESSO
- 2.5
- CAPPUCCINO
- 4
- CAFFE LATTE
- 4
- FRESH JUICE
- 4.5
- FRESH LEMONADE
- 3.5
- ITALIAN SODA
- 3
- MIGHTY LEAF TEAS
- 2.5
- ICED TEA, SODAS, COFFEE
- 2