Valentine’s Day

This Valentine’s Day wine, dine and seduce your significant other with a romantic rendezvous at Tryst. Named one of the “Most Romantic Restaurants” by Zagat, Tryst’s quaint backdrop will set the perfect mood for an evening of Valentine’s Day surprises and romance while guests enjoy a special menu created by Executive Chef and Owner Paul Turano.

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. $45 per person (tax and gratuity not included).

Starters
(Choice of One)

Kale & Brussels Sprout Salad (V)(G)
toasted hazelnuts, parmesan, verjus vinaigrette

Shrimp Taco
avocado, red onion & aji crema

*Oysters on the ½ Shell (G)
Prosecco-lime mignonette

Lobster Ragu
hand-crafted gnocchi & buttery bread crumbs

Supplement $5

*Steak Carpaccio (G)
buttermilk fried onions, salsa rossa & greens

Lamb Meatballs
feta fondue, shaved celery salad

Spinach & Apple Salad (V)(G)
pecan crusted goat cheese, cranberry toasts & cider

Main Course
(Choice of One)

*Roasted Duck
herbed spaetzle, cippolini onions, Brussels, pomegranate syrup

B&E Chicken Tagine
dates, almond, green olives, Israeli cous cous

Sea Scallops
braised pork belly, whipped celery root,
mushrooms & granny smith apple

Pig Under a Brick (G)
figs, vanilla scented parsnip puree

*Pepper Crusted NY Sirloin (G)
wild mushroom, spinach & potato lasagna, red wine demi glace

Supplement $5

*Roasted Lamb Steak
cauliflower gratin, honey-glazed carrots, minted jus

*Pan Seared Salmon (G)
potato & cabbage pierogis, marinated beets, horseradish crème fraiche

White Bean Ravioli
garlicy rabe, blistered tomatoes, parmesan brodo

Desserts Tasting For 2

Chocolate, Citrus & Cream

(V) available vegetarian
(G) available gluten free

* 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.