Award winning Chef Bruce Auden and his chefs update our fine dining menus daily. The dining room is open Tuesday-Sunday at 5pm.

Interested in Curbside/Delivery options…click here.

Main Menu

Menu Changes Daily

August 5, 2022

Starters | Snacks

Bibb Radicchio Game Packet, Asian chili sauces & veggies, cashews 6. Each

Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 22.

Escargot de Bourgogne, mushrooms, red wine garlic butter, herby bread crumbs 16.

Seared Hudson Valley Foie Gras, brioche French toast, blueberry-apple chutney, cider duck jus 30.

Crab & Shrimp Campechana, tomato clam cocktail with olives, chillis, cilantro and avocado, crispy tortillas chips 16.

Chicken Fried Oysters (3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 18. -add an Oyster 6.

Apple-Smoked Salmon Chalupa (2), black bean, avocado, cilantro, lime crème fraiche, pickled veggies 10.

 Chicken Pad Thai, stir- fried marinated chicken and rice noodles, egg, bean sprouts, garlic chives, peanuts, tamarind sauce 14.

Texas Gulf Shrimp Red Curry (2), jasmine rice, peppers, carrots, red onion, kale, basil 14.

Chili Ginger Baby Back Ribs (4) with scallion carrot slaw 16.

Green Chile Wagyu Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.

Cheese Plate, Blakesville Creamery Sunny Ridge, Gorgonzola, Moliterno al Tartufo, almonds, quince paste, walnut date cake, honeycomb,

toasty bread 18.

Farm Raised Shassetra Caviar 1oz. service 150. Limited Availability

Bread Service.  Buttermilk Cornbread 6.  Pain au Levain 6.  Focaccia 6.  Basket with all three 8.

Salads | Soup

Sweet Potato, Carrot & Coconut Soup with golden raisin pistachio relish 12.  

Grilled Beet Salad, sherry vinaigrette, baby arugula & Rebecca Creek goat cheese 12.

Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile 12.  -add Chicken Breast or Quail 8.

Local Mixed Greens, smoked bacon, apples, cranberry, English cheddar, walnut vinaigrette 11.

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 11.  -add Spicy Shrimp 3 each.

Strawberry & Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 12.

Baby Kale & Shaved Fennel Salad, citrus supremes, almonds, roasted sweet potatoes, shallot vinaigrette 12.

Main Course

Roasted Natural Sea Scallops & Texas Gulf Shrimp, brown sugar refried pinto beans on tostada, bacon coleslaw & orange vinaigrette,

habanero peach salsa 46/23. 

Pan Seared American Red Snapper, lemongrass coconut corn risotto, crispy sweet soy mushrooms, baby bok choy,

fried shallots 45/23.

Baked Scottish Salmon, Texas watermelon, roasted beets, feta, mint, balsamic date reduction 42/22.

Smoked Bell & Evans Organic ½ Chicken, mashers, grilled asparagus, chicken jus, black pepper butter 30.

Slow Cooked Angus Beef Denver, pepper & onion corn pudding, spiced zucchini, red wine jus 38/20.

Grilled 8oz Beef Tenderloin, two potato gratin, grilled asparagus, jammy tomato, sweet & spicy guajillo demi, bearnaise 56.

Mustard Crusted Australian Lamb Rack, cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction 54/27.

11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, brussels leaves, chestnuts, brandied stone fruit chutney, juniper sauce 51/26

Close-to-Bouillabaisse of shrimp, scallop, mussels, smoked mahi mahi, red snapper and salmon served with saffron rouille 48/24.

 Vegan Thai Basil Fried Rice, short grain sticky rice, stir-fried mushrooms, carrots, corn, butternut squash & zucchini,

bean sprouts & cucumber salad. 22/11.-add chicken breast or quail 8.         

 

Three Course Prix Fixe $49

 Add Wine Pairings 3 course $25 / Premium Wine Pairings: 3 course $60

Choose one option for each course. No substitutions or splits, please.

 

Course One

Sweet Potato, Carrot & Coconut Soup with golden raisin pistachio relish         

Grilled Beet Salad, sherry vinaigrette, baby arugula & Rebecca Creek goat cheese   

Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing

 

Course Two

Baked Scottish Salmon,Texas watermelon, roasted beets, feta, mint, balsamic date reduction

Slow Cooked Angus Beef Denver, pepper & onion corn pudding, spiced zucchini, red wine jus

Close-to-Bouillabaisse of shrimp, scallop, mussels, smoked mahi mahi, red snapper and salmon served with saffron rouille

Mustard Crusted Australian Lamb Rack,* 

 cheesy Texas grits, marinated feta, baby carrots, mushroom veal reduction *Supplement charge 8

 Vegan Thai Basil Fried Rice, short grain sticky rice, stir-fried mushrooms, carrots, corn, butternut squash & zucchini, bean sprouts & cucumber salad   add Chicken Breast or Quail

 

Course Three

Sticky Toffee Pudding with English custard

Lavender Orange Crème Brulee, jammy thumbprint cookie 

Biga Sampler*, sticky toffee pudding, chocolate pots de creme, apple berry crumble *$4 supplement

Sides  7.

Pepper & Onion Corn Pudding | Grilled Asparagus | Pommes Frites | Mashers

Cheesy Grits | Korean BBQ Cauliflower

Dessert

Sticky Toffee Pudding with English custard 12.

 Chocolate Mille-Feuille, chocolate phyllo layers, chocolate pastry cream, gianduja, candied hazelnuts 12.

Pistachio Sonho de Padaria(3), cardamom sugared Brazilian doughnuts, raspberry coulis 12.

 “Noel en Juillet” Financier, poached pear, chocolate almond toffee, vanilla ice cream 12.

 Coconut Thai Sticky Rice with mango ice cream 12.

Biga Sampler, sticky toffee pudding, chocolate pots de creme, apple berry crumble 16.

 Lavender Orange Crème Brulee, jammy thumbprint cookie 12.

Coconut Chocolate Vegan Panna Cotta, raspberry crush, coconut caramel 12.

Sorbet:  Mango, Pineapple-Yuzu, Soursop 6.

Ice Cream, Chocolate Goat Cheese, Biga Crunch, Blackberry-Lavender 7.

Split Fee 4.

 

Cast of Characters:  Bruce Auden – Chef/Owner, Martin Stembera – Chef, Brandon Waddell- Chef, Joshua Robles- Private events Chef, Amy Delbridge- Pastry Chef

ttb Traveling Tastebuds:  Let your tastebuds travel when you can’t!  Now Celebrating Bastille Day.

  

Your Next Holiday Menu

Starters | Snacks

Bibb Radicchio Game Packet, Asian chile sauces & veggies, cashews 6. Each

Escargot, mushrooms, red wine garlic butter 16.

Crab & Shrimp Campechana, tomato clam cocktail with olives, chiles,                                                                                                        cilantro and avocado, crispy tortillas chips 16.

Habanero Jerk Scallops (2), cheesy Texas grits, pineapple rum chutney 22.

Seared Hudson Valley Foie Gras, brioche French toast, apple-blueberry chutney, cider duck jus 30.

Chicken Fried Oysters (3), squid ink pasta, pancetta, Swiss chard, mustard hollandaise 18. -add an Oyster 6.

Apple-Smoked Salmon Chalupa (2), black beans, avocado, cilantro, lime crème fraiche, pickled veggies 10.

Green Chile Wagyu Burger, brioche bun, cheddar, lettuce, tomato, aioli, pommes frites 19.

Cheese Plate, Gorgonzola, Manchego, English cheddar, almonds, quince paste, walnut date cake, honeycomb,                               toasty bread 18.

Bread Service.  Cornbread 6.  Pain au Levain 6.  Focaccia 6.  Basket with all three 8.

 

Salads | Soup

Pureed Red Bean Soup with white rice & tomato relish 12. Limited Availability

Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese 12.

 

Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile 12.  -add Chicken Breast or Quail 8.

Local Mixed Greens, smoked bacon, apples, cranberry, English cheddar, walnut vinaigrette 11.

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing 11.  -add Spicy Shrimp 3 each.

Texas Strawberry & Poppy Seed Salad, spinach & frisee, herby feta, red onion, spiced pecan granola, poppy seed dressing 12.

Baby Kale & Shaved Fennel Salad, Texas citrus, almonds, roasted sweet potatoes, shallot vinaigrette 12.  

 

Main Course

TTB Baked American Red Snapper, corn meal crusted, elote corn salad, chili lime dressing, polenta, poblano cream sauce 45/23. 

Roasted North Atlantic Salmon, lemon thyme couscous salad, Swiss chard & sherry, spiced almonds, strawberry coulis 42/22.

 Pan Seared Natural Scallops & Gulf Shrimp, chorizo & liver dirty orzo, Cajun trinity, shredded cabbage, maque choux 46/23.

Smoked Bell & Evans Organic ½ Chicken, mashers, grilled asparagus, chicken jus, black pepper butter 30.

TTB Slow Cooked Angus Beef Denver, ropa vieja, corn pudding, Cuban spiced zucchini, red wine jus 38/20.

Grilled 8oz Beef Tenderloin, sweet & russet potato gratin, charred broccoli, jammy tomato, steak sauce, bearnaise 56.

Mustard Crusted Australian Lamb Rack, cheesy Texas grits, Rebecca Creek goat feta, baby carrots, mushroom veal reduction 54/27.

11 Spiced South Texas Antelope and Lockhart Quail, goat cheese tart, brussels leaves, chestnuts, raspberry-apricot chutney,                   juniper sauce 50/26

Asparagus, Quinoa & Farro Salad, sweet mustard dressing, pan seared marinated mushrooms & eggplant 22/11.-add Chicken Breast or Quail 8.

 

 

 

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness,

especially if you have certain medical conditions.

Course One

Berkshire Pork & Pinto Ben Soup with crispy tortilla strips & pico de gallo

Grilled Beet Salad, sherry vinaigrette, baby arugula & goat cheese

Romaine Hearts, chipotle Caesar dressing, avocado, croutons & parmesan tuile

Thai Inspired Vegetable Salad, shiitakes and crunchies, sesame ginger dressing

Course Two

Roasted North Atlantic Salmon, lemon thyme couscous salad, swiss chard & sherry, spiced almonds, strawberry coulis

Slow Cooked Angus Beef Denver, braised collard greens, soft parmesan polenta, red wine jus

Mustard Crusted Australian Lamb Rack,*cheesy Texas grits, marinated  feta, baby carrots, mushroom veal reductio *Supplement charge 8

Asparagus, Quinoa & Farro Salad, sweet mustard dressing, pan seared marinated eggplant –add Chicken Breast or Quail

 Course Three

Sticky Toffee Pudding with English custard

Lemon Almond Butter Cake, blueberry compote, lemon curd, crème fraiche ice cream

Biga Sampler*, sticky toffee pudding, chocolate pots de creme, warm apple blackberry crumble * Supplement charge 4

Sides  7.

Braised Collard Greens  | Pommes Frites | Mashers

Cheesy Grits  |  Korean BBQ Cauliflower | Charred Broccoli

Our Fine Dining Chefs

Bruce Auden – Chef/Owner

Martin Stembera – Executive Chef

Brandon Waddell – Private Dining Chef

Amy Delbridge – Pastry Chef

Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of food borne illness, especially if you have certain medical conditions.