Pricing & Availability Subject to Change Without Notice.
Houston Restaurant Weeks Menu
Executive Chef Austin Simmons | Chef de Cuisine Courtney LaCarter
TO START
KOREAN BUTTER POACHED CRAB
Kimchi Pancake, Brown Butter, House Kimchi • 32
AHI TUNA
Ponzu, Chili, Garlic, Orange • 22
CALAMARI
Angry Tomato Sauce, Basil Emulsion • 22
CRISPY PORK BELLY
Thyme, Jalapeño, Blue Cheese, Whipped Maple • 18
LOBSTER TOAST
Brioche, Yuzu Aioli, Smoked Trout Roe, Chive • 35
1/2 DOZEN ROASTED OYSTERS
Gulf Coast Pasteurized Oyster, Wasabi, Miso, Radish, Brioche • 29
OCTOPUS
Avocado, Roasted Peppers, Grapefruit • 33
TRUFFLE GRILLED CHEESE
Brioche, House Ricotta, Gruyère, Parmesan, Chive • 35
INTERMISSION
SEASONAL SOUP
EVOO, Chives • 15
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
BRANZINO
Celery Root, Capers, Lemon, Almond, Brown Butter • 50
U10 EAST COAST SCALLOPS
Butternut Squash Risotto, Ginger, Sunflower, Bacon • 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 • 85
ORA KING SALMON
Tom Kha Gai, Bok Choy, Cashew, Black Rice, Chili Oil • 47
CRAB & TRUFFLE PASTA
Butter Poached Crab, Truffle Emulsion, Parmigiano-Reggiano, Faux Truffle Caviar • 50
LOBSTER POT PIE
Maine Lobster, Carrot, Onion, Fennel, Potato, Puff Pastry • 69
A CUT ABOVE
Featuring distinct breeds and cuts:
GYULAIS WAGYU
Center cut filet • 80 | 6 oz.
MIDWESTERN RESERVE BLACK ANGUS
Center cut filet • 75 | 8 oz.
DOUBLE R RANCH THE BIG RIB
Kimchi vinaigrette • 79
GYULAIS WAGYU
Strip • 100 | 15 oz.
GYULAIS WAGYU
Ribeye • 165 | 20 oz.
GYULAIS WAGYU
Flatiron • 69 | 10 oz.
HEARTBRAND RESERVE RED AKAUSHI
Ribeye • 165 | 20 oz.
SIDES
CAULIFLOWER + YUZU • 13
ASPARAGUS • 14
CONFIT POTATOES TOPPED WITH BUTTER POACHED CRAB • 32
SOY CARAMEL BRUSSELS • 13
BRANDIED MUSHROOMS • 13
GARLIC GREEN BEANS • 12
LOBSTER RISOTTO • 35
DESSERT
TRIS CHOCOLATE CAKE
Sea Salt Caramel, Devils Food Chocolate Cake, 64% Chocolate • 15
BREAD PUDDING
Sea Salt Caramel • 15
CHEF’S CHOCOLATES • 12
BANANA PUDDING
Diplomat Cream, Baked Meringue • 13
WARM APPLE TART
Sea Salt Caramel, Handmade Pie Crust, Cinnamon Sugar, Vanilla Ice Cream • 16
STRAWBERRY CAKE
Strawberry Coulis, Macerated Strawberries, Strawberry Buttercream • 15
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 LUXE GIN & TONIC
Empress Gin, Pressed Lemon Juice, Luxardo Cherry Juice, Ginger Liquor, Elderflower Tonic Water • 20
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
OLD FASHIONED VIEJO
Casamigo Añejo Tequila, Chocolate Bitters, Luxardo Cherry • 25
HIBISCUS 75
Waterloo Gin, Lemon, Honey, Hibiscus, Champagne • 16
DINE-IN RESERVATIONS
