T.COOKS

Menu

Dinner

Split plate charge $10

Starters

Pumpkin Bisque
16
Duck confit | maple creme fraiche | crispy sage
Baby Greens
17
Apple | crow's dairy goat | spiced pecans | dried cranberries | apple cider vinaigrette
Little Gem
17
Nueske's bacon | blue cheese | red onion | easter egg radish | fresh herbs cashews | ranch buttermilk dressing
Beet Salad
17
Arugula | honey lemon yogurt | rye crouton | savory granola | parmesan | confit shallot dressing
Salt Springs Mussels*
21
Garlic cream | butter | lemon | thyme | noble bread
King Crab Fried Rice*
21
Mexican chorizo | cashews | cilantro | scallions | kewpie mayo | hoisin glaze | chili crisp
Hot Stone Beef Skewer*
19
Baby squash chimichurri | aji amarillo aioli
Pork Belly*
20
Mustard maple glaze | sweet potato puree | toasted hazelnut | fried brussel sprouts | bacon cinnamon butter
Focaccia & Signature Pesto
8

Main Course

Bolognese
37
House spaghetti, herbed ricotta, parmesan, basil
Short Rib
44
Parsnip puree | potato cake | petite vegetables | foraged mushrooms | fried parsnip | jus
Salmon* or Branzino*
Roasted carrots | garlic papas bravas | red bell pepper | chives | lemon caper | beurre blanc | pine nut gremolata
Salmon
45
Branzino
47
Copper State Reserve Tenderloin* | Copper State Reserve Ribeye*
Roasted rosemary pee wee potatoes | cippolini onions | brussel sprouts | horseradish cream | bordelaise
Copper State Reserve Tenderloin
60
Copper State Reserve Ribeye
65
Pork Osso Bucco
44
Braised white beans and collard greens | cornbread | radish | cilantro | jalapenos | pickled onion | queso fresco
Mary's Chicken
43
Creamed foraged mushrooms | haricot verts | caramelized onion risotto | bacon jam
Scallop Spaghetti
50
Nueske's bacon | king crab | chili crisp | garlic butter | black pepper | parmesan
Grilled Lamb Chops*
Saffron basmati rice | broccolini | preserved lemon | pomegranate seeds | mint tzatziki | crispy garlic naan
Vegan Mushroom Steak
36
Parsnip puree | crispy potato hash | petite vegetables | foraged mushrooms | fried parsnip | vegan demi

A La Carte

Branzino*
39
Salmon*
33
8oz Copper State Reserve Tenderloin*
51
15oz Copper State Reserve Ribeye*
56
Lamb Chops*

Accompaniments

$14
Fried Brussel Sprouts | Mustard Maple Glaze
Sautéed Haricot Verts
Grilled Broccolini
Rosemary Roasted Potatoes
Roasted Carrots
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, seafood, shellfish, or eggs may increase your risk for foodborne illness.
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