Appetizers Entrees Desserts *Appetizers* Hearts of Romaine Classic Caesar Salad with Toasted Croutons and Shaved Parmesan ~8 Dollars~ Stuffed Roasted Red Pepper With Fresh Herbs, Goat Cheese, Toasted Pine Nuts, Golden Raisins and Aged Balsamic ~9 Dollars~ Tryst Salad Niçoise Bird in a Beehive Organically Grown Greens with Kalamata Olives, Grape Tomatoes, Red Bliss Potatoes, Hard Boiled Egg, White Anchovies and Champagne Vinaigrette Topped With Rare Seared Tuna ~12 Dollars~ Leafy Greens Salad Bird in a Beehive Organically Grown Leafy Greens, Cucumber and a Rice Wine Vinaigrette and Crispy Potato Garnish ~10 Dollars~ Duck Confit Wontons Black Bean and Garlic Aioli and Pomegranate Sake Gastrique ~11 Dollars~ Yellow Fin Tuna Poke With Hijiki, Cucumber, Pickled Bean Sprouts, Coconut Foam, Hoisin~Ginger Vinaigrette ~13 Dollars~ Pan~Fried Lump Crab Cake With a Smoked Paprika Remoulade ~15 Dollars~ Back to top *Entrées* Rosemary Roasted Chicken Crispy Chicken, Potato Purée, Herb Pan Sauce And Sautéed Spinach ~22 Dollars~ Lobster Ravioli Fresh Lobster with Lemon Zest and a Light Champagne Cream Sauce ~25 Dollars~ Poached Rabbit Parpadelle Olive Oil Poached Rabbit with Pancetta, Shiitake Mushrooms, Peas And a Light Parmesan Cream ~21 Dollars~ Grilled Hanger Steak Oven Dried Tomato and Basil Marinated, Grilled Yukon Gold Potatoes And Herb~Shallot Reduction ~25 Dollars~ Asian Glazed Pork Chop Grilled, Bone-in Kurobuta Grade Chop, Chinese Black Rice, Bok Choy, Sweet and Spicy Pineapple Chutney ~27 Dollars~ Seared Duck Breast With Grilled Ramp and Mascarpone Crepe, Pea Tendril Salad, Rhubarb Compote And Pink Peppercorn Jus ~27 Dollars~ Filet Mignon Grilled Tenderloin of Beef with Local Parsnip Puree, Sautéed Spring Vegetables, Red Wine Reduction, and Horseradish Butter ~30 Dollars~ Back to top *Desserts* Buttermilk Sorbet Served with Chambord Kisses Bittersweet Chocoalte Carob TruffleTart Coco~Carob Shortbread Crust Served with Vanilla Ice Cream and Malted Milk Brittle Rhubarb and Stawberry Milk Cake Honeyed Roasted Rhubarb and Strawberry Compote Served with a Hot Milk Cake and Fresh Chantilly Cream Chocolate Mousse Light Yet Intense Mousse Served With Freshly Whipped Chantilly Cream Panna Cotta Italian Custard with Tahitian Vanilla Beans and Caramel *Pastry Chef* Kim Foley Back to top
		Tryst Restaurant 282A Cabot Street, Beverly, MA 978-921-2266