MENU

DINE-IN MENU

Pricing & Availability Subject to Change Without Notice. Chef Tasting based on this menu (and more) is available upon request.

HAPPY HOUR MENU

TO START

KOREAN BUTTER POACHED CRAB

Kimchi Pancake, Brown Butter, House Kimchi • 25

HAMACHI SASHIMI

Ponzu Dashi, Chili Oil, Serrano, Garlic, Sesame, DR Delicacy Black Truffles • 18

CALAMARI

Angry Tomato Sauce, Basil Emulsion • 14

LOBSTER TOAST

Brioche, Yuzu, Chive• 25

AWARD WINNING TRUFFLE GRILLED CHEESE

DR Delicacy Black Truffles • 25

LAMB & BEEF MEATBALLS

San Marzano Tomato Sauce, Parmigiano-Reggiano, Italian Salsa Verde • 13

NASHVILLE HOT FRIED TEXAS QUAIL

Celery Root, Whole Grain Mustard, Chive • 14

SPANISH OCTOPUS

Chickpeas, Chili Oil, Gremolata • 19

IN BETWEEN

TRIS WEDGE SALAD

Applewood Smoked Bacon, Blue Cheese Dressing, Marinated Tomatoes, Candied Pecans • 14

BEET SALAD

Whipped Goat Cheese, Beet Vinaigrette, Mandarin Orange • 12

CARROT GINGER BISQUE

EVOO, Fine Herbs • 8

CHEF INSPIRED

SOUTH TEXAS ANTELOPE

Pumpkin, Almondine, Gnocchi • 52

CRAB & TRUFFLE PASTA

Tagliatelle Pasta, Truffle Emulsion, Parmigiano-Reggiano • 32

SEAFOOD DISCRETION

Italian Black Rice, Cashew, Soy Glaze, Apple Curry Nage, Scallion, Cilantro. Salmon • 32 or Chilean Sea Bass • 46

CRAB & TRUFFLE PASTA

Tagliatelle Pasta, Truffle Emulsion, Parmigiano-Reggiano • 32

SCALLOPS

Sweet Potato Ravioli, Fairytale Pumpkin, Shiitake, Pepita, Orange, Truffle Parmesan Greek Olive Oil Emulsion, Scallion • 38

TRIS FRIED CHICKEN

Kimchi Mash, Kimchi Brown Butter • 25

A CUT ABOVE

SNAKE RIVER FARMS

MIDWESTERN BLACK ANGUS PRIME

HEARTBRAND-X PURE RED WAGYU

Pioneered by Chef Austin & Heartbrand Ranch Owner Jordan Beeman, This Mature 10-Year Old Beef from Breed-Back Cows launched Exclusively at TRIS. Aged 30 Days on Hoof & 30 Days Wet.

DOUBLE R RANCH

Premium brand of grain-fed beef with a flavor as bold as the West, with cattle carefully raised by a network of family ranchers from around the Northwest with the mission to produce exceptional beef from ranch to table.

SIDES

SOY CARAMEL BRUSSELS • 10 MUSHROOM TARTS • 10 KIMCHI MASH • 9 TRUFFLED THREE CHEESE RAVIOLIS • 7 MAC & CHEESE GRATIN • 10 CHEF’S LOADED BAKED POTATO • 12 CHARRED BROCCOLINI • 9

SAVE SOME ROOM FOR DESSERT

BREAD PUDDING

• 12

CHOCOLATE DOME

Chocolate Mousse, Dark Chocolate Croquettes, Raspberry Coulis • 13

BANANA PUDDING

Diplomat Cream, Baked Meringue • 11

CARROT CAKE

• 12

LEMON CAKE

Lemon Mascarpone Icing • 11

DINE-IN RESERVATIONS

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