Staff Pick Menu

Tristan 

• Cold Appetizers

• Beef Carpaccio

  Smoke Hamachi "Tonnato Sauce", Radish, Olio Verde

  13.00
  

• Chilled Sunchoke Soup

  Hibiscus Argo Dolce, Toasted Sunflower Seads, Celery

  9.00
  

• Field Greens

  Sundried Cranberries, Spiced Pecans, Hook’s Blue, White Balsamic Vinaigrette

  9.00
  

• House Made Mozzarella

  Tomatoes, Marinated Vegetables, Estratto, Holy Smoke Olive Oil Jam

  11.00
  

• Braised Beets Salad

  Goat Cheese, Pistachios, Vegetable Ash, Burnt Honey & Blood Orange Glaze

  10.00
  

• Hot Appetizers

• Berkshire Pork Belly

  Mushroom Agnolotti, Pickled Mushrooms, Ponzu Broth

  15.00
  

• Crispy Potato Gnocchi

  Cauliflower Puree, Apricot and Sicilian Caper Emulsion

  12.00
  

• Lowcountry Carbonara

  Carolina Quail, Onion Impasta, Bacon Crème Fraiche, Sunny Side Up Egg

  15.00
  

• Entrees

• Butter Poached Chicken

  Peekeyote Crab, Popcorn Polenta, Corn, Mushrooms

  32.00
  

• Seared New England Scallops

  Green Onions, Peewee Potatoes, Crispy Pepperoni

  36.00
  

• Housemade Ricotta Cavatelli

  Slow Braised Spring Vegetable Ragout, Celery, Olio Verde

  25.00
  

• Canadian Duck Breast

  Buckwheat Griddle Cake, Toasted Almonds, Asparagus, Rhubarb

  34.00
  

• Scottish Salmon

  Carrots Cooked in Embers, Roasted Shallot, Fennel Argo Dolce, Coriander

  29.00
  

• Braised Beef Short Rib

  Paccheri Pasta, Artichoke Puree, Pecorino Romano, Fava Beans, Mace

  34.00
  

• Beef Rib Loin

  Foccacia Puree, Kurios Farms Tomatoes, Cippolini Onion, Green Olive Condiment

  32.00
  

• Chef's Tasting

• Five Course Chef’s Tasting

  65.00
  

• Seven Course Chef’s Tasting

  85.00
  

• Suggested Wine Pairing

  25.00
  35.00
  

• Chef's Compliment

• Beef Carpaccio

  Smoked Hamachi "Tonnato Sauce", Radish, Olio Verde - Viognier, Cotes Du Soleil” Cuvee Salle Blanche”, 2009, California

• -OR-

• House Made Mozarella

  Local Tomatoes, Estratto, Holy Smoke Olive Oil Jam - Chardonnay, Marie Pierre, Le Morizottes, Macon, 2010, France

• Seared New England Scallop

  Carrots Cooked In Pecan Embers, English Peas, Pistachios - Chardonnay, Sass, White Salmon Vineyard 2008, Washington

• Acquerello Risotto Prepared from Scratch

  Otter Island Clams, Charred Bread Puree, Aloe, Lemon, Espelette - Cotes du Rhone, La Manarine, 2011, France

• Heritage Pork Cannelloni

  Artichoke Puree, Pecorino Romano, Fava Beans, Mace - Barbera d’Asti, Tasmorcan, Piedmont, 2011, Italy

• Fourme D’Ambert

  Minted Pear Preserves, Smoked Walnuts - Sauternes, Chateau Saint-Vincent, 2009, France

• Key Lime Curd

  Coconut Sorbet, Brioche Croutons, Aerated Mint Chocolate - Cava, Conde de Subirats, N/V, Spain

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