Appetizers Entrees Desserts *Appetizers* Frisée Salad Nieman Ranch Organic Pork Lardon, Soft Boiled Egg, Lemon~Parmesan Vinaigrette, and Shaved Reggiano Cheese ~10 Dollars~ Hearts of Romaine Classic Caesar and Toasted Croutons ~8 Dollars~ Panzanella Salad An Italian Style Bread Salad with Warm Croutons, Arugula, Basil, Heirloom Tomatoes, Feta Cheese, and a Red Wine Vinaigrette ~11 Dollars~ Beef Carpaccio Lemon Aioli, Fried Capers and Parmesan Reggiano Cheese ~11 Dollars~ Grilled Portobello Grilled and Sliced with Whole Roasted Garlic, Bruschetta, and Arugula ~10 Dollars~ Charcuterie Plate Daily Selection of House~Made and Artisnal Charcuterie with Balsamic Cipolini Onions, Grilled Crostini, Smoked Almonds and Whole Grain Mustard ~16 Dollars~ Grilled Littleneck Clams With House~Made Chorizo, Crushed Red Pepper, and San Marzano Tomaotes ~13 Dollars~ Pan Fried Lump Crab Cake With A Spicy Remoulade ~15 Dollars~ Back to top *Entrées* Rosemary Roasted Chicken Crispy Chicken, Potato Purée and Sautéed Spinach ~21 Dollars~ Ricotta Cavatelli With Smoked Bacon, Corn Broth, Fresh Corn and Tomatoes, and Pecorino and Ricotta Cheese ~19 Dollars~ Duck Two Ways Crispy Seared Breast With a Duck Confit, Roasted Pepper and Potato Hash, Sautéed Vegetables And Tawny Port Sauce ~27 Dollars~ Ricotta Ravolini With a Light Sauce of Fresh Tomatoes, Basil and Garlic ~21 Dollars~ Grilled Hanger Steak With Classic Bordelaise Sauce, Potato Galette, and Watercress Salad ~26 Dollars~ Filet Mignon Grilled Tenderloin of Beef with Mashed Potatoes, Sautéed Vegetables, Over a Grilled Portobello and Madeira Sauce ~30 Dollars~ Back to top *Desserts* Refreshing Mango Sorbet Served with Coconut Macaroons Lemon Meringue Tart A Seasonal Favorite with Fresh Berries Black Tie Brownie Sundae Sitting in a Pool of Vanilla Crème Anglais Accompanied by a Scoop of Vanilla Ice Cream and Bourbon Caramel Café Affogato Cherry~Almon Biscotti with Coffee Ice Cream and a Shot of Hot Espresso Chocolate Mousse Light Yet Intense Mousse Served With Freshly Whipped Chantilly Cream Crème Brûlée Velvety Custard With Tahitian Vanilla Beans and Burnt Sugar All Desserts 8 Dollars Tryst Cheese Plate Shropshire “Inverness Blue” Scotland~England ~ Champlain Valley Triple Crème ~ Hoch Ybrig Gruyère, Rolf Beeler, Switzerland ~ Spanish Chestnut Honey ~16 Dollars~ *Pastry Chef* Kim Foley Back to top
		Tryst Restaurant 282A Cabot Street, Beverly, MA 978-921-2266