Dinner Menu

BITES

BBQ Brisket Biscuit 
Memphis BBQ sauce, buttermilk biscuit, and slaw  6

"Frickles"
corn meal-fried pickles and green goddess aioli  5

Frito Pie
Fritos, American Buffalo chili, pickled jalapeños and cheddar  5

Spicy Tuna Deviled Eggs
Nduja whipped egg, marinated raw tuna, aioli and scallions  6

Kale Chips
crispy leaves and parmesan dust  4

                                                      

SMALL PLATES

Griddled Polenta
grilled portabella and mushroom-madera reduction  11

Honey & Hot Sauce Glazed Ribs
slow cooked, smoked, grilled and glazed on chopped slaw  13

Pacific Oysters: On the 1/2 Shell
horseradish-oxtail mignonette (6)  16, or
 
BBQ, Carolina Style
charred scallions, cornbread and crispy bacon (6)  16

Castroville Artichoke
coal-roasted with basil pesto aioli  10

Dungeness Crab Cakes
green apple-avocado puree, endive and radish salad  15

Sweet Tea Brined Chicken Wings
crispy fried, honey-cayenne hot sauce and gorgonzola dressing  9

Crispy Calamari
lime-Thai dipping sauce and “Srirachannaise”  10

Bruschetta
herb goat cheese, roasted garlic, blistered tomatoes and basil  9

Creole Shrimp & Grits
grilled shrimp, Creole carrot jus and sweet pepper piccalilli  14

   

GREENS & SUCH

Roasted Beet & Baby Arugula
baby beets, whipped goat cheese, candied walnuts and orange-hibiscus vinaigrette  11

Iceberg Wedge
smoked bacon, toy box tomatoes, gorgonzola vinaigrette  10

Apples & Pecans
baby lettuces, Gorgonzola, white balsamic vinaigrette  11

Chopped Kale
moonshine raisins, roasted brussels sprout leaves, cornbread, red onions and aged cheddar in bacon honey vinaigrette  12

Hearts of Romaine Caesar
sourdough croutons, Asiago and Caesar dressing  10

Warm Napa Cabbage
chili-crusted chicken and hickory-smoked bacon with Gorgonzola cheese, spicy peanuts and sweet pepper vinaigrette  16

Quinoa & Baby Arugula
grilled green beans, fresh and sundried tomatoes, smoked almonds, feta, lemon juice and virgin olive oil  13

Add:  chicken  5  |  salmon  12  |  grilled shrimp  9  |  grilled sirloin  15


STEAKS, CHOPS & BONES

Tarpy's T-bone Steak
with smoked bone marrow butter  39 

Prime Angus Sirloin
chard, roasted garlic mashed potatoes and pomegranate molasses  24

Black Angus Ribeye Steak
roasted garlic mashed potatoes, green beans and red pepper-cilantro chimichurri  38 

Maple Brined Pork Chop
sweet corn grits, green beans and smoked apple mash  23

Smokey BBQ Baby Back Ribs
fries and spiked watermelon    half rack  19    full rack  29


LARGE PLATES

Vegan Acorn Squash Gnocchi
mushrooms, summer squash and blistered tomatoes with faux Parmesan  19

Cast Iron Seared Sea Scallops
coffee-cocoa rubbed Baker’s bacon, sweet cream grits, roasted cauliflower, heirloom carrots and bourbon syrup  31

Guinness Braised Boar Shoulder
mustard whipped potatoes, baby turnips, heirloom carrots and spring peas in a vegetable sugo  27

Prawn Pasta
blistered tomatoes, corn, baby spinach, sherry-lobster cream with Asiago cheese  25    with Maine Lobster  38

“Hooch” Chicken
spring vegetables, crispy fingerlings, harrisa and salsa verde  23

“Snake River Farms” Kobe Burger
1/2 lb. burger with brie, bacon, Maine lobster and truffle aioli on telera roll 23

Black Angus Burger
1/2 lb. of ground chuck, L.T.O. on a focaccia roll  11

Chili-Crusted Chicken Breasts
Gruyère scalloped potatoes, green beans and apricot BBQ Sauce  21

Maple Leaf Farms Half Duck
seared breast, confit leg, chard, collards, squash puree and cherry-port compote  29

Herb Crusted Sterling Salmon
rice pilaf, roasted cauliflower and Brussels sprout leaves, lemon beurre blanc and tomato relish  23

Classic Tarpy’s Meatloaf
garlic mashed potatoes, green beans and marsala-mushroom gravy  21

Chicken Breast Sandwich
applewood bacon, jack cheese, cilantro pesto, BBQ sauce, grilled red onion and tomato on focaccia roll  15

Seared Rare Ahi Tuna Salad
watermelon, cucumbers, basil and red onion with arugula, feta and cider vinaigrette  21

 Tarpy’s Cobb
grilled chicken, bacon, avocado, tomato, hard cooked eggs with creamy Gorgonzola dressing  16

SIDES

Collards & Confit  7

Gruyère scalloped potatoes  6

Roasted Cauliflower & Brussels Sprout Leaves with Bourbon Syrup  5

Sweet Cream Grits & Butter  5

Spiked Watermelon  4

Executive Chef: Todd Fisher / Sous Chefs: Andres Diaz & Gabriel Arguelles

Split Plate Charge $2.00 / No separate checks for parties over eight