Dinner Menu
You can preview/download this menu HERE
*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
TBM Strawberry Salad
Mixed Greens, Strawberries, Shaved Shallots, Spiced Pecans, Mint, and Goat Cheese in a Berry Vinaigrette
Caprese Panzanella
Grilled Ciabatta Bread topped with Grape Tomatoes and Fresh Ciliegine Mozzarella marinated in Sundried Tomato and Basil Infusion
Starters
Basil Parsley Pesto Hummus
Topped with Toasted Almonds served with Grilled Pita Bread (V)
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
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 Spring Vegetables of Peas, Artichoke Hearts, Red Potatoes, and Pearl Onions topped with a Caper Dill Lemon Aioli (GF)
Grilled Pork Chop
served with Garlic and Spring Onion Mashed Potatoes, Creamed Spinach topped with a Thyme and Rosemary Herbed Butter (GF)
Lamb
Seared and Roasted Rack of Lamb over Mushroom Risotto and an Italian Salsa Verde (GF)
Romesco Chicken Breast
** With Polenta, Garlicky Kale, and a Romesco Sauce topped with Toasted Almonds (GF)
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
Served over a bed Lemon Quinoa with Asparagus and an Arugula and Red Cabbage Chiffonade
drizzled with a Basil Parsley Pesto (GF)
Grilled Cauliflower
Marinated in Sun-dried Tomato and Garlic Oil served on a bed of Polenta with Collard and Turnip Greens (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
Creamed Spinach 7
Roasted Fingerlings 6
Spring Vegetables 7
Garlic and Spring Onion Mashed Potatoes 6
SPLIT PLATE CHARGE: $2
(GF) Gluten Free / (*GF) Gluten Free Option / (V) Vegetarian / ** (N) Nuts
*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.