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 GOAT CHEESE TERRINE
Leonora Cheese, Avocado, Tomato Preserve, Raisin Sunflower Bread • 17
AHI TUNA TARTAR
Shrimp Chicharron, Sesame, Avocado • 22
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
1oz OSSETRA CAVIAR
Crème Fraîche, Crispy Chicken Skin • MKT
INTERMISSION
BUTTERNUT SQUASH SOUP
Hazelnuts, Olive Oil, Chive, Winter Truffle • 25
MAINE LOBSTER BISQUE
Chives • 25
TRIS WEDGE
Applewood Smoked Bacon, Blue Cheese Dressing, Marinated Tomatoes, Candied Pecans • 16
BEET SALAD
Goat Cheese Emulsion, Poppy Seed, Beet Vinaigrette • 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
GYULAIS WAGYU & LOBSTER
Flatiron, Knuckle and Claw, Mushroom Tart, Truffle Butter • 95
ORA KING SALMON
Tom Kha Gai, Bok Choy, Cashew, Black Rice, Chili Oil • 47
CRAB & TRUFFLE RAVIOLI
Butter Poached Crab, Truffle Emulsion • 45
LOBSTER POT PIE
Maine Lobster, Carrot, Onion, Fennel, Potato, Puff Pastry • 69
CHILEAN SEA BASS
Butternut Squash, Shiitake and Maitake Mushroom, Tamari • 69
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
Strip • 140 | 22 oz.
GYULAIS WAGYU
Ribeye • 150 | 20 oz.
GYULAIS WAGYU
Dry Aged, Bone In Ribeye • 175 | 22 oz.
SIDES
CAULIFLOWER + YUZU • 13
ASPARAGUS • 14
SOY CARAMEL BRUSSELS • 13
BRANDIED MUSHROOMS • 13
GARLIC GREEN BEANS • 12
LOBSTER RISOTTO • 35
MISO FRENCH FRIES • 12
DESSERT
TRIS CHOCOLATE DOME
Chocolate Mousse, Strawberry, Dark Chocolate Croquettes • 16
BREAD PUDDING
Sea Salt Caramel • 16
CHEF’S CHOCOLATES • 14
BANANA PUDDING
Diplomat Cream, Baked Meringue • 15
APPLE GALETTE
Almond, Rum, Vanilla Bean Ice Cream, Sea Salt Caramel• 19
CHEF’S TEXAS CARROT CAKE
Pecans, Whipped Vanilla Bean, White Raisins • 16
COCKTAILS
PRETTY IN PINK
Fresh Dragonfruit, Lalo Tequila, Grand Marnier, Pressed Lime • 20
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
Basil Hayden Dark Rye, Luxardo Liqueur, Angostura Bitters, Orange Bitters, Cherry Wood Smoke • 17
FEELIN’ SMOKEY?
Pomegranate Añejo Margarita, Mezcal, Pressed Lime, Agave • 17
BRÛLÉE’D GRAPEFRUIT MARTINI
Deep Eddy’s Grapefruit Vodka, Elderflower Fever Tree Sparkling • 16
PURPLE RAIN
Empress Gin, Creme De Violet, Lemon and Pineapple Juice, Ginger Syrup • 18
CHEF’S FRENCH 75
Pea Flower gin (Empress), Herbal Tea Syrup, Pressed Lemon, Champagne • 18
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
