Winter is Coming
Can you believe winter is just around the corner?! With that in mind we are busy preparing for the new season with new menu items. But we made sure to keep your favorite dishes, just with a twist. TCO isn’t limiting the innovation to the kitchen. Our cocktail menu got a whole new refresh and we cannot wait to show you what we cooked up.
Some of the new dinner menu highlights include Chef’s robust Double Cut Pork Chop with a Cuban flare. This meat lover’s dream includes savory ham + swiss bread pudding, crispy yams + cornichon. Bring a friend because you are going to want to split this winter feast. Another dish sure to keep you content is Chef’s spin on a classic, Filet au Poivre. The French staple comes with giant housemade onion rings (because this is AMERICA!), horseradish and whipped potatoes. Lastly, our cedar plank salmon has been a hit on the dinner menu, Chef is simply giving it a seasonal refresh. His Escabiche Salmon is served with sweet potato hash + iberico chorizo. It’s important to us that we only use the best ingredients, that is why our salmon is responsibly raised in Patagonia.
Now for the booze, we have over eight new cocktails plus some modifications to your old favorites. The Baker’s Breakfast has all the fall/winter flavors you love with a good kick. The cocktail is constructed with James Oliver Rye, walnut, grade B maple syrup + fernet branca, making it a warm escape on a cold winter day. If you love eggnog, another exciting addition is our Russian Lullaby. Using Knob Creek bourbon, sherry, allspice + nutmeg, this concoction is an update on the holiday classic. Stop in this season to try the rest!