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Follow on Google News | Tryst Presents: A Valentine’s Day TrystTryst Restaurant Celebrates Valentine’s Day with Special Menu
By: Tryst Restaurant Chef Turano’s three-course, prix fixe Valentine’s Day menu will be offered exclusively on Saturday, February 14th, 2015 and will be available on Friday, February 13th and Sunday, February 15th in addition to the regular menu. Guests can relax, reminisce and indulge in Tryst’s specials including Charred Octopus with chickpeas and eggplant skordalia, Steak Carpaccio with buttermilk fried onions, salsa rossa & greens, Lobster Stuffed Fluke with sherried lobster bisque, and Roasted Lamb Steak with cauliflower gratin, honey-glazed carrots and minted jus before sharing a Chocolate, Citrus & Cream dessert. Guests will also be able to order the raw bar supplement which includes fluke ceviche with ruby grapefruit and jalapeno 3 oysters with Prosecco-apple mignonette ($8). Tax and gratuity are not included. Reservations are highly recommended and can be made by calling 781-641-2227. WHERE:Tryst Restaurant| 689 Massachusetts Avenue, Arlington, MA 02476| 781-641-2227 | www.trystrestaurant.com WHEN:Saturday, February 14th, 2015 from 5:00PM to 11:00PM. Prix fixe menu will also be available in addition to the regular menu on Friday, February 13th from 5:00PM to 11:00PM and on Sunday, February 15th, 2015 from 4:30PM to 9:00PM. COST:$45 per person (tax and gratuity not included). RSVP: Reservations are highly recommended. Please call 781-641-2227. MENU: Starters (Choice of One) Kale & Brussels Sprout Salad (V)(G) Toasted Hazelnuts, Parmesan, Verjus Vinaigrette Charred Octopus Chickpeas, Eggplant Skordalia Shrimp Tacos Avocado, Red Onion & Aji Crema Raw Bar (G) ($8 Supplement) Fluke Ceviche, Ruby Grapefruit & Jalapeno 3 Oysters, Prosecco-Apple Mignonette Boar Ragu Gnocchi, Pecorino *Steak Carpaccio (G) Buttermilk Fried Onions, Salsa Rossa & Greens Crimson Lentil Soup (G) Slow Braised Lamb, Spiced Yogurt Griddled Salt Cod Cake Bacon, Sunny Side Egg, Winter Greens, Grainy Mustard Vinaigrette Spinach & Apple Salad (V)(G) Pecan Crusted Goat Cheese, Cranberry Toasts & Cider Main Course (Choice of One) *Roasted Duck Chestnut Spaetzle, Cippolini Onions, Brussels, Cider B&E Chicken Tagine Dates, Almond, Green Olives, Israeli Cous Cous Spinach Mushroom & Potato Lasagna (V) Lobster Stuffed Fluke Sherry Lobster Bisque Bacon Wrapped Berkshire Pork (G) Figs, Vanilla Scented Parsnip Puree *Seared Flat Iron (G) Wild Mushroom Risotto & Red Wine Demi Glace *Roasted Lamb Steak Cauliflower Gratin, Honey-Glazed Carrots, Minted Jus *Pan Seared Salmon (G) Potato & cabbage pierogis, marinated beets, horseradish crème fraiche Desserts Tasting For 2 Chocolate, Citrus & Cream *Please Note: Menu is subject to change *Consumer Advisory: These items may be served raw or undercooked. Consuming raw or undercooked meats, poultry, seafood, shellfish or eggs may increase your risk of food borne illness. End
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