T.COOKS

Menu

Dinner

To Start

Artisan Cheese & Charcuterie*
18
Pickled Vegetables | Mustard
Carrot & Roasted Onion Soup
15
Scented with Horseradish | Caramelized Onion | Fried Parsley
Salt Springs Mussels*
18
White Wine Lemon Cream Broth | Capers | Charred Scallion | Grilled Noble Bread
Organic Baby Kale Salad
15
Quinoa | Grape | Apple | Walnuts | Roasted Shallot Dressing
Asian Pear Salad
15
Spiced Pecans | Asian Pear | Blue Cheese | Balsamic Dressing
Charred Spanish Octopus*
18
Chimichurri | Saffron Poached Potato | Heirloom Cherry Tomato | Calabrian Hot Chili

Chef's Inspirations

T. Cook's Mediterranean Paella*
39
Bomba Rice | Saffron | Mussels | Clams | Pork | Calamari | Tomato | Onions | Peppers
Duroc Pork Tenderloin*
38
Squash Purée | Green Beans | Roasted Shallots | Apple | Pomegranate
Mary's Organic Grilled Chicken
35
Mushrooms | Pearl Onions | Garlic | Carrot | Pancetta | Red Wine Chicken Sauce
Smoked Paprika Roasted Cauliflower
28
White Bean | Winter Squash | Kale | Tomato Ragout
Garlic & Rosemary Lamb Chops*
44
Roasted Carrot | Onions | Parsnips | Potatoes | Grain Mustard Demi
Slow Braised Beef Short Rib
38
Truffle Mushroom Risotto | Heirloom Carrots | Rapini
Pacific Striped Bass* or Scottish Salmon*
39
White Bean | Winter Squash | Kale | Tomato Ragout
10oz Beef Tenderloin* or 10oz Argentinian Grass Fed New York Strip*
55
Caramelized Onion Gratin | Rapini | Blistered Tomatoes | Chimichurri | Demi
*Contains (or may contain) raw or undercooked ingredients. Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness
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