Dinner Specials 10/8 – 10/12

Salad:

“Fall Panzanela” Toasted Ciabatta Bread, Arugula, Roasted Peppers, Grape Tomatoes, Shaved Red Onion and Basil tossed in a Red Wine Vinaigrette

Suggested Pairing: Babylonstoren, Rose

Pasta:

Farfalle Pasta, Butternut Squash, sautéed Spinach, and Grilled Chicken in a Sage Alfredo Sauce Topped with Toasted Pecans

Suggested pairing: Love R Stuart, Pinot Noir

Fish:

Pan Seared Mahi Mahi over a bed of Tuscan style Great Northern Beans, Arugula and a Vibrant Italian Salsa Verde

Suggested pairing: Barone Fini, Pinot Grigio

Burger:

“French Onion Burger” 8oz Burger topped with Caramelized Onions and Gruyere served with Au Jus

Suggested pairing: Rogue: Hazelnut Brown Nector, Brown Ale

FALL DINNER MENU ROLL-OUT TONIGHT OCTOBER 1ST

We are so excited to bring you the TBM Fall menu starting tonight.
Look for the return of the Filet Mignon with a twist, a brand new Roasted Chicken Dish, and a new Pork Rib dish to enter the mains, along with side changes to our staples.
BRUSSELS are back, and in the form of a new appetizer! YUM!!!
Two new salads, a Pear Salad and a Fall with Butternut Squash!!

We are not offering specials this week, but they will return next week!!

September 24th – September 29th

Salad:

Mixed Greens, Arugula, and Endive tossed in a Grapefruit Vinaigrette and topped with Grapefruit segments, Goat Cheese, and Cucumber slices.
Suggested pairing: Saint Esprit Cotes de Rhone Blanc – French White

Pasta:

Pasta e Fagioli
Orecchiette Pasta, Great Northern Beans, Slow cooked Turnip Greens, and Black Forest Ham in a rich Tomato Broth and topped with Parmesan Cheese.
Suggested pairing: Love R Stuart – Pinot Noir

Fish:

Cioppino
An assortment of Littleneck Clams, Mussels, Shrimp, Bay Scallops, and Codfish poached in an Italian style Clam and Tomato Broth.
Suggested pairing: Cupra Ramato Attems – Pinot Grigio

Burger:

8oz Burger topped with Chipotle Barbecue Sauce, Candied Bacon, Pepper jack Cheese, and Crispy Onions.
Suggested pairing: Terrapin Hoppin’ Bubbly – Brut IPA

September 17th – September 22nd

Salad:

Mixed Greens and Arugula tossed in a Maple Vinaigrette and topped with Roasted Butternut Squash, Spiced Pecans, Dried Cranberries, and Crumbled Blue Cheese

 Fish:

Pan Seared Tilefish over a bed of Barley, Diced Butternut Squash, Sautéed Watercress, Mushrooms, and a Vibrant Lemon and Thyme Cream Sauce

Pasta:

Linguine and Clam Sauce:Fresh steamed Clams tossed with Capers and Linguine Pasta in a Garlicy Clam Broth

Burger:

8 oz Grilled Burger topped with a Rich Truffle Aioli, Arugula, Melted Gruyere Cheese, and a Medium Fried Egg served with Pommes Frites