Dinner Menu
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*ITEMS MARKED WITH AN ASTERISK * MAY BE SERVED RAW OR UNDERCOOKED; CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOOD BOURNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
SPLIT PLATE CHARGE: $2
(GF) Gluten Free / (*GF ) Gluten Free Option / (V ) Vegetarian / ** Nuts
Salads (dinner)
Classic TBM Caesar Salad*
Romaine Lettuce, Fresh Parmesan Cheese, House-made Croutons, and our Caesar Dressing (GF)
Iceberg Wedge
Crisp Iceberg Lettuce, Bacon, Tomatoes, and House -made Blue Cheese Dressing GF
Clementine and Cranberry Salad**
Winter Greens, Dried Cranberries, Spiced Almonds, and Goat Cheese with a Cinnamon Citrus Vinaigrette F V GF
Shaved Brussel Sprout Salad**
Shaved Brussel Sprouts, Pomegranate Arils, Pine Nuts, and Pecorino Romano Cheese in a Creamy Lemon Vinaigrette V GF
Starters
Pull Apart Garlic Bread
Crisp Baguette Drizzled with Melted Butter and Sautéed Garlic
Soup de Jour
Ask Server
TBM Lump Crabcakes
Winter Interpretation: Pan-seared Crabcakes, Grapefruit, and Comeback Sauce
Filet Crostinis
Grilled Filet Medallions on Toasted French Baguette Crostinis topped Onion Jam, a Blue Cheese Blend, and a Balsamic Reduction Drizzle
Fresh Tomato Bruschetta
Roma Tomatoes, Garlic, and Basil atop Toasted Crostinis with a Balsamic Drizzle topped with Stracciatella Cheese V
Tuna Tataki*
Quick Seared Sesame-Crusted Sushi-grade Tuna Loin with an Asian Slaw, Ponzu Sauce, and Wasabi (*GF)
Cast-Iron Roasted Sea Scallops
Four U10 Roasted Sea Scallops atop Slow-Cooked Lentils with Bacon and a Mascarpone Cream Sauce GF
Lump Crab Dip
with Fire Roasted Corn, Peppers, Cheddar, and Cream Cheese served with Hand-fried Flour Tortilla Chips
Stuffed Mushrooms
with Locally Made Sausage and Parmesan
Flash-Fried Calamari
With House-made Marinara and Curry Aioli
Artisanal Cheese Board
3 Selections with Seasonal Accompaniments V
Affettati /Cheese Board
2 Meats / 3 Cheeses with seasonal accompaniments
Mains
Grilled Certified Angus Filet Mignon*
With a Red Wine Port Reduction, Rustic Red Mash, and Grilled Asparagus GF
Steak Diane*
Grilled NY Strip Sirloin with Roasted Fingerling Potatoes, Shallot Confit, Wine Braised Mushrooms, and a Brandy Cream Sauce with Herbed Oil GF
Lamb Lollipops
Colorado Grain Fed Lamb with a Luxdardo Cherry Demi Glace atop a Sun-dried Tomato Risotto
Pan-seared Skin on Salmon
with Winter Root Vegetables of Beets, Parsnips and Carrots and a Maple Mustard Sauce
Chicken Marsala
Pan Fried Boneless Chicken Breast with a Rich Mushroom, and Marsala Wine Sauce over Mashed Potatoes
Lowcountry Shrimp and Grits
Slow Cooked Grits, Mushrooms, and Bacon with a White Wine and Garlic Cream Sauce. GF
Cast-Iron Roasted Sea Scallops
Six U10 Roasted Scallops atop Slow-Cooked Lentils and a Mascarpone Cream Sauce. GF
TBM Cheeseburger
8oz Grilled Angus Burger with Choice of American, Cheddar, or Swiss Cheese, Lettuce, Tomatoes, Onions on a Toasted Bun
TBM Burger Special of the Week
See Separate Menu or Ask Server
Chef's Seafood/Fish Selection
See Separate Menu or Ask Server
TBM Pasta of the Week
See Separate Menu or Ask Server
Sides
Pommes Frites 5
Creamy Grits 5
Fingerlings 6
Lentils with Bacon 7
Rustic Red or Golden Mashed Potatoes 6
Sun-dried Tomato Risotto 9
Asparagus 8
Winter Root Vegetables 8