STARTERS
KUNG PAO CAULIFLOWER 15
Cauliflower florets are coated in a glossy, savory-sweet, and slightly spicy Thai chili sauce. Bold flavors accompanied by crunchy peanuts, crispy rice noodles, and a cucumber coconut raita.
MUHAMMARA DIP 15
A rich, smoky Middle Eastern dip made from roasted red peppers, toasted walnuts, olive oil, and pomegranate molasses. Served with fresh pita, watermelon radishes, cherry tomatoes, and cucumbers.
YAKATORI CHICKEN KEBAB 15
Pieces of tender, juicy chicken grilled and glazed with a sweet and savory tare sauce made from soy sauce, ginger, and honey. Perfect balance of flavor. Accompanied with house made pineapple slaw.
ROASTED BRUSSEL SPROUTS 15
Brussel sprouts roasted to a perfect tender inside and crispy outer leaves. Tossed with seared cherry tomatoes, feta cheese, pickled onions, and finished with a balsamic demi – glaze.
GRILLED PEACHES & BURRATA 15
Creamy burrata paired with sweet summer peaches. The rich, creamy burrata contrasts nicely with the grilled peaches, rich olive oil, sea salt and our hot honey glaze. Served with toasted crostini.
VEGETABLE GYOZAS 15
Steamed gyozas are delicate Japanese dumplings filled with savory vegetables. Wrapped in tender dough, steamed and then pan seared. Served with a house made Japanese inspired dipping sauce.
TBY TRUFFLE FRIES 14
TBY fries tossed with aromatic truffle oil and finished with shaved parmesan, parsley, and pinch of sea salt. Served with our house made roasted garlic aioli.
BAVARIAN PRETZEL 14
Our “Bavarian Beast” pretzel served warm with sea salt and our house mustard sauce. A great appetizer for sharing!
ONION RINGS 14
Beer battered onion rings served with a creamy, tangy, and slightly spicy dipping sauce.
SUSHI
RIVER ROLL 19
Fresh cucumber, ahi tuna, crab and cream cheese rolled in rice, seaweed, and panko. Served with seaweed salad, wasabi, and soy sauce.
FEATURE SUSHI ROLL
Chef’s choice (vegetarian 17/ seafood 19)
SALADS & BOWLS
CHOPPED COBB 16
Mixed greens, onion, cucumber, cherry tomatoes, bacon, hard boiled egg, crumbly blue cheese, avocado with a house made honey Dijon.
CAESAR SALAD 15
A twist on the traditional Caesar salad. A romaine wedge with shaved Parmesan, bacon, house made croutons and our TBY Caesar dressing.
TBY SUMMER SALAD 15
Mixed greens, fresh blueberries and peaches with candied walnuts, watermelon radishes, cucumber, feta, and a blueberry pomegranate vinaigrette.
THAI SPRING ROLL BOWL 17.50
Think “deconstructed” spring roll. Chilled rice noodles tossed in our sweet chili Thai sauce. Accompanied with edamame, avocado, carrots, cucumber, cilantro, cabbage, chopped peanuts, pickled onions, sesame seeds and finished with a spicy peanut sauce.
MEDITERRANEAN PLATTER 17.50
Purple rice and quinoa, mixed greens, muhammara dip, cucumber, watermelon radishes, Greek olives, walnuts, pickled onions, zucchini, feta cheese, a house made Mediterranean dressing, and toasted pita.
Add a protein to any salad
Chicken $5 / Shrimp $7 / Crab Cake $7 / Steak $8
TBY SEAFOOD CHOWDER
Cup $7 Bowl $14
SEAFOOD STARTERS
SHRIMP COCKTAIL 16
Chilled, tender shrimp served with a zesty cocktail sauce. A timeless favorite that balances the sweetness of the shrimp with the bold kick of the sauce.
AHI TUNA NACHOS 18
Crispy wontons, topped with raw tuna poke, avocado, cucumbers pickled onion, sesame seeds, seaweed salad, and finished with a siracha crema.
CRAB CAKES 16
Pan seared crab cakes made with sweet, tender, lump crab meat. Bound with bread crumbs and seasoned to perfection. Served with a remoulade and pineapple salsa.
CEVICHE 16
Chef’s choice of fresh seafood, with tomato, onions, cilantro, avocado, and hand squeezed lime juice. Served chilled with toasted crostini.
HANDHELDS
Served with fries, onion rings, or seasonal salad
ROASTED TURKEY CLUB 18.50
Roasted turkey club sandwich. Slow roasted turkey with a roasted garlic aioli, lettuce, tomato, avocado, and bacon.
BEEF BARBOCOA SANDWICH 18.50
Slow roasted with robust flavors. Served with a tropical slaw on a brioche bun.
STEAK SANDWHICH 18.50
Ribeye steak with a house made horseradish sauce, arugula, caramelized onions on a toasted baguette.
BLISS BURGER 18.50
A twist on your traditional PB&J. 8 oz. burger with raspberry preserves, thick cut hickory bacon, onion jam, melted cheddar, and a house made peanut sauce, topped with onion straws on a brioche roll.
SUMMER CITRUS BURGER 18.50
8 oz. burger with melted cheddar, hickory bacon, onion straws, jalapeno, and pineapple salsa
BELLA GRUYERE BURGER 18.50
8 oz. burger with roasted garlic aioli, sauteed portobello mushrooms, caramelized onions, and gruyere cheese. Make it vegetarian “hold the burger”
GRILLED CHICKEN SANDWICH 17.50
Marinated, grilled chicken with honey Dijon sauce, avocado, tomato, arugula, and a burrata spread served on a toasted Tuscan roll.
MEDITERRANEAN WRAP 16.50
Tomato wrap with a house made roasted red pepper spread, zucchini, yellow squash, burrata, greens, and a balsamic glaze.
MAHI MAHI SANDWICH 18.50
Blackened Mahi Mahi with a house made cucumber wasabi spread, topped with pineapple salsa, greens, and served on a brioche bun.
CRAB CAKE SANDWICH 18.50
House made crab cakes with a Cajun remoulade, lettuce and tomato with hints of fresh lemon.
TUSCAN GRILLED CHEESE 16.50
Italian bread, provolone, mozzarella, burrata, tomato, pesto, and balsamic glaze.
FLATBREADS
BURRATA & PEACH 18.50
Garlic olive oil base, grilled peaches, burrata, peppery arugula, cracked pepper and seat salt, finished with a hot honey drizzle
TBY SIGNATURE CHICKEN 21.50
Whipped herb ricotta, tomatoes, caramelized onions, a mixture of cheeses, peppery arugula, and a hot honey drizzle.
MEDITERRANEAN 18.50
Roasted red pepper spread, zucchini, tomatoes, Greek olives, pickled onions, and mixed cheeses. Topped with Feta and a Greek dressing drizzle.
CITRUS CHICKEN & PINEAPPLE 21.50
Garlic olive oil base, marinated chicken, cheese, pickled onions, cilantro, and pineapple salsa.
ENTREES
Available after 4pm
BOURBON PEACH PORK CHOP 36
A TBY favorite. Seared bone-in pork chop with a bourbon peach reduction. Served with a sweet potato puree and corn relish.
COMPOUND BUTTER RIBEYE 34
14 oz Ribeye, cooked to temperature and prepared with an herb compound butter, served with a seasonal vegetable and potato. Add a Lobster Tail to make it a Surf and Turf – $16
FILET MIGNON 40
8 oz. Filet Mignon topped with grilled shrimp and a lemon beurre blanc sauce over garlic mashed potatoes and vegetable
CREAMY GARLIC BUTTER CHICKEN 28
Tender chicken in a creamy garlic butter sauce served over mashed potatoes and our seasonal vegetable medley.
DIJON HERB CRUSTED SALMON 32
Pan-seared salmon with an Dijon herb cream sauce. Served over a roasted summer quinoa salad.
SCALLOPS 34
Seared sea scallops over purple rice and quinoa, a sweet corn relish and topped with an Argentinean Chimichurri.
SUMMER GNOCCHI 24
Potato gnocchi pan seared and tossed with fresh snow peas, asparagus tips, shaved parmesan, lemon, sea salt, truffle oil, cracked pepper and herb ricotta. Make Vegan – forget the riccotta!
Make it vegan – forget the burrata!
RAMEN BOWL 21
Traditional ramen bowl with fresh ramen noodles, miso soup, bean sprouts, edamame, spinach, carrots, scallions, and mushrooms.
Add chicken $5, Steak $7, Shrimp $7
Make Vegan by substituting the ramen noodles for vegan dumplings.
LITTLE MATES
CHEESE FLATBREAD 14
GRILLED CHEESE 14
CHICKEN TENDERS 14
CHICKEN SANDWICH 15
HAMBURGER OR CHEESEBURGER 15
EVERY WEDNESDAY
OYSTERS & CRAB LEGS
(MARKET PRICE)
Memorial Day Weekend to Labor Day Weekend