Dinner Menu
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*ITEMS MARKED WITH AN ASTERISK * MAY BE SERVED RAW OR UNDERCOOKED; CONSUMING RAW OR UNDERCOOKED MEATS, POULTRY, SEAFOOD, SHELLFISH, OR EGGS MAY INCREASE YOUR RISK OF FOODBOURNE ILLNESS, ESPECIALLY IF YOU HAVE CERTAIN MEDICAL CONDITIONS.
Salads (dinner)
Classic TBM Caesar Salad*
Romaine Lettuce, Fresh Parmesan Cheese, Lemon, House-made Croutons, and our Caesar Dressing (GF)
Iceberg Wedge
Crisp Iceberg Lettuce, Applewood Smoked Bacon, Tomatoes, and our Blue Cheese Dressing GF
French Pear Salad
Red Wine Poached Bosc Pear, Fall Greens, Blue Cheese, Shaved Shallot, Spiced Pecans in a Champagne Vinaigrette
TBM Winter Salad
Mixed Greens, Slow Roasted Ruby and Gold Beets, Dried Cranberries, Sugar and Spice Almonds, and Goat Cheese in a Sherry Vinaigrette (GF / N)
Starters
Pull Apart Garlic Bread
Crisp Baguette Drizzled with Melted Butter and Sautéed Garlic
Soup de Jour
Ask Server
TBM Lump Crabcakes
Pan-Seared Lump and Claw Crabcakes with Pickled Red Peppers and House-made Remoulade
Tuna Tataki*
Quick Seared Sesame-Crusted Sushi Grade Tuna Loin with an Asian Slaw, Ponzu Sauce, and Wasabi (GF, N)
Cast-Iron Roasted Sea Scallops
over a bed of Fried Brussel Sprouts tossed with Bacon and topped with Fresh Pomegranate, Feta, and an Apple Butter Balsamic Drizzle (GF)
Stuffed Mushrooms
with Locally Made Sausage and Parmesan
Flash-Fried Calamari and TBM Pickled Veggies
served with House-made Marinara and Curry Aioli
Beer Cheese Dip
served with Soft Pretzel Bites (V)
Affettati Board
Selection of Four Cured Meats
Artisanal Cheese Board
3 Selections with Seasonal Accompaniments
Affettati /Cheese Combo Board
2 Meats / 2 Cheeses
Mains
Steak Diane
Grilled NY Strip Sirloin with Roasted Fingerling Potatoes, Slow Roasted Shallots, Mushrooms, and a Brandy Cream Pan Sauce (GF)
Pan-seared Skin on Scottish Salmon
Served on a Bed of Fall Vegetables – Sweet Potatoes, Butternut Squash, Turnips, Parsnips, and Artichoke Hearts topped with a Pickled Fennel Relish (GF)
Pan-Seared Pork Chop
Served on a Bed of “Bubble & Squeak” (Sweet and Red Potatoes & Cabbage) topped with Apple Salsa and Toasted Sunflower Seeds (GF)
Lamb
Seared and Roasted Rack of Lamb served with a Horseradish Mashed Potatoes, Parmesan Creamed Spinach, and a Red Wine and Thyme Au Jus (GF)
White Wine Marinated Chicken Breast
Over Barley Pilaf Timbale, Garlicky Kale, and drizzled with a Caraway Cream Sauce
Low-country Shrimp and Grits
Slow Cooked Grits, Mushrooms, and Smoked Bacon with a White Wine and Garlic Cream Sauce (GF)
Cast-Iron Roasted Sea Scallops
Over a bed of Quinoa, Mushrooms, and Spinach drizzled with a Creamy Lemon Caper Sauce (GF)
Stuffed Roasted Acorn Squash
Filled with Lemony Quinoa, Kale, Mushrooms, and Dried Cranberries topped with
a Red Beet Gastrique and Toasted Pumpkin Seeds (Vegan) (GF)
TBM Pasta of the Week
See Separate Menu or Ask Server
Chef's Seafood/Fish Selection
See Separate Menu or Ask Server
TBM Burger Special
See Separate Menu or Ask Server
TBM Cheeseburger
8 oz. Angus Beef Burger with Lettuce, Tomato, Onion, and Choice of Cheese (American, Swiss, or Cheddar) on a Toasted Potato Bun served with our House-cut Pommes Frites
Sides
Pommes Frites 5
Creamy Grits 5
Roasted Fingerlings 6
Brussel Sprouts 8
Winter Vegetable Mix 7
Horseradish Mashed Potatoes 6
Black-eyed Pea Succotash 6
(GF) Gluten Free / (*GF) Gluten Free Option / (V) Vegetarian / ** (N) Nuts