The March Madness Menu at Tryst

BOSTON - March 9, 2015 - PRLog -- WHAT:          Springtime is quickly approaching and warm weather is finally on the horizon! Tryst, the award-winning boutique restaurant and lounge located just minutes out of Boston in Arlington, MA has created a 3 Course prix fixe menu in honor of this beloved transition from winter to spring!

The March Madness Menu will be available throughout the entire month of March. Created by Executive Chef and Owner Paul Turano, this menu has a delicious range of dishes to indulge in including starter items such as Shrimp Taco, with fresh avocado, red onion and aji crema. Opt for easy to share plates such as the Crispy Calamari with pickles, red onion, and spicy pepper aioli or a Tapas Board covered with mouthwatering chorizo stuffed dates, prosciutto, peppadew, olives, and almonds.

Larger plates include Pig Under a Brick, cooked with roasted grapes, red cabbage, and scallion potato puree or Grilled Flat Iron Steak served with red potatoes, crispy pancetta, roasted asparagus with a red wine demi glaze. Feast on some comfort food with Tagliatelle Bolognese using the perfect mix of veal, pork, beef and topped with mascarpone and parmesan!

Last, but definitely not least, indulge in one of the many dessert dishes such as Grand Marnier Crème Brulee, House-made Ice Creams & Sorbets, Apple Bread Pudding, and Black Forrest Cake.

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:          Prix fixe menu will be available in addition to the regular menu throughout the entire month of March, 2015.

COST:          $33 per person (tax and gratuity not included).

RSVP:          Reservations are highly recommended. Please call 781-641-2227.

MENU:

Starters

(Choice of One)

Tapa Board (G)

Chorizo stuffed dates, prosciutto, peppadews, olives & almonds

Lamb Meatballs

Feta fondue, shaved celery salad

Shrimp Tacos

Avocado, red Onion & aji Crema

*Steak Carpaccio (G)

Buttermilk fried onions, salsa rossa & greens

Lobster Ragu (Supplement $4)

Hand-crafted gnocchi & buttery bread crumbs

Crispy Calamari

B & B pickles, red onion, spicy pepper aioli

Bar Style Pies

Sauce & cheese

Pepperoni

Pepper, onion & mushroom

Kale & Brussels Sprouts Salad (V)(G)

Toasted hazelnuts, parmesan, verjus vinaigrette

Spinach & Apple Salad (V) (G)

Pecan crusted goat cheese, cranberry toasts & balsamic

Larger Plates

(Choice of One)

Chicken Tagine

Dates, almonds, green olives, Israeli cous cous

*Roasted Duck (Supplement $3)

Herbed spaetzle, cippolini onions, brussels, pomegranate syrup

*Bourbon Marinated Steak Tips

Mac & cheese, charred broccoli with chimichurri

Pig Under a Brick (G)

Roasted grapes, red cabbage & scallion potato puree

*Grilled Flat Iron Steak (G)

Red potatoes, crispy pancetta, roasted asparagus & red wine demi glaze

*Pan Seared Salmon (G)

Potato & cabbage pierogis, marinated beets, horseradish crème fraiche

Wild Mushroom Ravioli (V)

Garlicky rabe, blistered tomatoes, parmesan brood

Tagliatelle Bolognese

Veal, porl & beef, mascarpone & parmesan

Dessert

Grand Marnier Crème Brulee (G)

Black Forrest Cake

Morella cherry puree

Apple Bread Pudding

Vanilla bean ice cream & cinnamon vanilla syrup

House-made Ice Creams & Sorbets (G)

Daily selection (3 scoops)

Extras 6. EA

Truffle Fries (V)

Roasted Asparagus (V)

Red Potato, Pancetta Hash (G)

Herb Spaetzle (V)

Scallion Potato Puree (V)(G)

Cous Cous, Dates, Almonds, Green Olives

Charred broccoli with chimichurri (V)

Mac & Cheese (V)

* Please Note: Menu is subject to change

*Not available with any other discount or promotion.

*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.