Pricing & Availability Subject to Change Without Notice.
Executive Chef Austin Simmons | Chef de Cuisine Courtney LaCarter
TO START
KOREAN BUTTER POACHED CRAB
Kimchi Pancake, Brown Butter, House Kimchi • 32
LAMB & WAGYU BEEF MEATBALL
San Marzano Tomato Sauce, Parmigiano-Reggiano, Salsa Verde • 16
SPANISH CHEESE TERRINE
Leonora Cheese, Avocado, Tomato Preserve, Raisin Sunflower Bread • 17
HAMACHI SASHIMI
Ponzu, Chili, Garlic, Sesame • 25
CRISPY PORK BELLY
Thyme, Jalapeño, Blue Cheese, Whipped Maple • 18
LOBSTER TOAST
Brioche, Yuzu Aioli, Smoked Trout Roe, Chive • 32
1/2 DOZEN ROASTED OYSTERS
Gulf Coast Pasteurized Oyster, Wasabi, Miso, Radish, Brioche • 29
TRUFFLE GRILLED CHEESE
Brioche, House Ricotta, Gruyère, Parmesan, Chive • 35
OCTOPUS
Avocado Relish, Spanish Chorizo, Garlic • 27
INTERMISSION
SILKY POTATO BISQUE
Black Winter Truffle, Prosciutto, Gruyere, Parmesan Reggiano, Chives • 30
MAINE LOBSTER BISQUE
Chives • 25
TRIS WEDGE
Applewood Smoked Bacon, Blue Cheese Dressing, Marinated Tomatoes, Candied Pecans • 16
BEET SALAD
Hazelnuts, Goat Cheese, Arugula • 15
CHEF-INSPIRED
U10 EAST COAST SCALLOPS
Truffle Risotto, Parmesan Emulsion • 50
TRIS PORK CHOP, BONE IN
Nduja Mushroom Risotto, Pickled Shallot, Crispy Parsley • 50
TRIS FRIED CHICKEN
Kimchi Mash and Vinaigrette, Kimchi Brown Butter • 29
CRAB CRUSTED SWORDFISH
Roasted Root Vegetables, Tomato Preserve, Salsa Verde • 69
GYULAIS WAGYU & LOBSTER TAIL
Flatiron, Roasted Bone Marrow Butter, Lobster Tail, Mushroom Tart • 120
ORA KING SALMON
Tom Kha Gai, Bok Choy, Cashew, Black Rice, Chili Oil • 47
CF MAINE LOBSTER & MUSHROOM RAVIOLI
Brandy Angry Tomato Sauce, Watercress, Shallots • 75
CRAB & TRUFFLE PASTA
Butter Poached Crab, Truffle Emulsion, Squidink Pasta • 45
A CUT ABOVE
Featuring distinct breeds and cuts:
GYULAIS WAGYU
Center cut filet • 95 | 6 oz.
MIDWESTERN RESERVE BLACK ANGUS
Center cut filet • 75 | 8 oz.
DOUBLE R RANCH THE BIG RIB
Kimchi vinaigrette • 95
GYULAIS WAGYU
Ribeye • 150 | 20 oz.
GYULAIS WAGYU
Strip • 117 | 12 oz.
SIDES
CAULIFLOWER + YUZU • 13
ASPARAGUS • 14
SOY CARAMEL BRUSSELS • 13
BRANDIED MUSHROOMS • 13
GREEN BEANS • 12
LOBSTER RISOTTO • 35
MISO FRENCH FRIES • 12
DESSERT
TRIS CHOCOLATE DOME
Chocolate Mousse, Passion Fruit, Dark Chocolate Croquettes • 16
BREAD PUDDING
Sea Salt Caramel • 16
CHEF’S CHOCOLATES • 14
BANANA PUDDING
Diplomat Cream, Baked Meringue • 15
APPLE GALETTE
Almond, Vanilla Bean Ice Cream, Sea Salt Caramel• 19
CHEF’S TEXAS CARROT CAKE
Pecans, Whipped Vanilla Bean, Golden Raisins • 16
COCKTAILS
IT TAKES 2
Raspberry Infused Tito’s, Peach Schnapps, Ginger Syrup, Champagne • 18
APRICOT GIN & TONIC
Bombay Sapphire Gin, Apricot, Ancho Reyes, Tajín • 18
BROWN BUTTER OLD FASHIONED
Brown Butter Bulleit Rye, Coffee Shrub, Orange Bitters • 25
THE CLYDE
Bulleit Rye, Luxardo Cherry, Cherry Wood Smoke • 16
FEELIN’ SMOKEY?
Pomegranate Añejo Margarita, Mezcal, Pressed Lime, Agave • 17
BRÛLÉE’D GRAPEFRUIT MARTINI
Deep Eddy’s Grapefruit Vodka, Elderflower Fever Tree Sparkling • 16
CHEF’S BLUE BAE
Dulce Vida Tequila, Domaine Canton, Ginger Syrup, Pineapple and Lime Juice, Blue Curacao, Madame Zero Brut Champagne • 20
DINE-IN RESERVATIONS