TBar - Southampton 268 Elm St

Our rice balls are made with arborio “risotto” rice, portobello mushroom, onion, garlic, parsley, truffle oil, parmesan, pecorino and mozzarella cheese. They are then breaded with wheat flour, egg, and panko bread crumbs. 10pc per order, toss w 50/50 cheese and serve with a truffle aioli. ALLERGY: Allium, gluten, dairy, mushroom.

Napolitano Style wood fired pizza. Topped with San Marzano tomatoes, and house made fresh mozzarella. EVOO topped with freshly torn basil. ALLERGY: Gluten, dairy

Freshly made local burrata from Lioni, seasoned with Maldon sea salt and EVOO. Then topped with roasted peppers, basil, balsamic glaze and served with grilled ciabatta. ALLERGY: gluten, dairy

Freshly made local burrata from Lioni, seasoned with Maldon sea salt and EVOO. Then topped with roasted peppers, basil, balsamic glaze and served with grilled ciabatta. ALLERGY: gluten, dairy

Diced avocado is tossed with lime, salt, jalapeno, tomato, cilantro and onion. The creamy guacamole is mildly spicy and served with crispy corn tortilla chips. ALLERGY: allium, chili

A mix of jumbo lump and lump crab meat is gently tossed with panko bread crumbs, scallions, mayonnaise, whole grain mustard, lemon juice and zest and cayenne. We form into generous 7oz cakes and serve one per order with remoulade sauce. ALLERGY: Allium, gluten, shellfish, chili, citrus

Equal amounts of ground veal, pork and beef are mixed with pecorino, parmesan, onion, parsley, egg, breadcrumbs, milk, fennel seed and oregano. These are baked brown then braised in pomodoro sauce. Served with toasted ciabatta and topped with cheese and basil ALLERGY: gluten, allium, dairy, egg

Our rice balls are made with arborio “risotto” rice, portobello mushroom, onion, garlic, parsley, truffle oil, parmesan, pecorino and mozzarella cheese. They are then breaded with wheat flour, egg, and panko bread crumbs. 10pc per order, toss w 50/50 cheese and serve with a truffle aioli. ALLERGY: Allium, gluten, dairy, mushroom.

Pan seared in EVO until crisp then glazed with garlic, parsley, chili flake and lemon juice. It is then chopped into bite sized pieces and served over a riviera style potato salad composed of steamed fingerling potato, celery hearts, green and black olives, sun dried tomatoes, parsley and a shallot and lemon vinaigrette. Drizzled with basil oil and celery leaves. ALLERGY: chili, allium, citrus

A mixture greek feta and ghost cheese is whipped smooth and creamy. bottom of a plate then topped with chunks of roast beets and endive. zaatar, freshly torn mint leaves, pumpkin seed crumble, EVO and honey. ALLERGY: dairy, seeds, honey, sesame(in zaatar spice mix)

Sushi grade tuna #1 is chopped daily by hand. The tartar is served chilled with a small salad of frisee dressed with a soy and sesame vinaigrette. We serve a slice of toasted ciabatta bread and top the tartar with crisp fried shredded wonton and chives. ALLERGY: Allium, gluten, soy, chili

Napolitano Style wood fired pizza. Topped with San Marzano tomatoes, and house made fresh mozzarella. EVOO topped with freshly torn basil. ALLERGY: Gluten, dairy

Napolitano Style wood fired pizza. Topped with capers, marscapone and homemade fresh mozzarella. EVOO topped with freshly torn basil. ALLERGY: Gluten, dairy

Sushi Combo: All sushi combos have choice of (8) pc of sushi, served with gf soy, pickled ginger, wasabi and chopsticks. (2pcs) salmon (2pcs) spicy tuna (2pcs) hamachi (2pcs) tuna (2pcs) avocado optional All sushi is served over our crispy rice. ALLERGY: gluten, soy, chili, citrus, allium

We use little gem lettuce for our caesar salad,it is the result of cross-breeding between romaine and butter varietals, Little Gem has all the crisp, satisfying bite of romaine, with the tenderness and mild, sweet flavor of butter lettuce. This is tossed with caesar dressing made from raw egg yolk, mustard, garlic, anchovy, caper, vinegar, parmesan cheese, lemon, olive oil. The salad is the sprinkled with toasted breadcrumbs which contain parsley, oregano, and chili flakes, then topped with freshly shaved parmesan. ALLERGY: chili, allium, citrus, fish, raw egg, dairy, gluten

A lettuce mix consisting of iceberg, romaine and radicchio is tossed with a sherry vinaigrette, diced cucumbers, green beans, red and yellow cherry tomato. The sherry vinaigrette is composed of sherry vinegar, mustard, shallots, garlic, EVO, canola oil, brown sugar and salt. ALLERGY: allium

Thinly chopped lacinato kale is tossed with carrots, apples and grapes then dressed with an asian inspired sweet and sour chili lime vinaigrette made with soy sauce, hoisin, chili garlic sauce, sesame oil and EVO. Toasted sesame seeds are sprinkled over the top. ALLERGY: allium, gluten, sesame

Cubed watermelon with sliced feta cheese, basil oil, balsamic reduction and watercress garnish

Black Ink Linguine/ Calabrian Chili Lobster $42 Handmade squid ink pasta is cooked to order then tossed with a sauce made from lobster jus, pomodoro, garlic, brandy and calabrian chili. ALLERGY: allium, gluten, chili

Cavatelli Antonucci/ Veal Ragout Parmesan $35 Cavatelli is a small shell pasta shape with curved edges that resembles a hot dog bun. It is a very similar shape to conchiglie, but is slightly longer. This shape does well holding chunky sauces as its opening keeps sauces in place. It also pairs nicely with meat, cream, seafood or vegetable sauces. The cavatelli contains egg, ricotta and wheat flour. The cavatelli is cooked to order and tossed with a veal ragout made by stewing ground veal, rosemary, thyme, carrots, onion and celery with white wine and italian tomato paste for a minimum of four hours. Once the sauce and cavatelli is combine we toss all with butter, parsley, fresh black pepper and 50/50 cheese. More 50/50 cheese is added on top. ALLERGY: allium, gluten, dairy

Spaghetti and Meatballs/ Pomodoro Parmesan Pecorino $37 Dried italian spaghetti is cooked al dente and tossed with pomodoro sauce, EVO, garlic, basil, a touch of butter and EVO. Plated with three meatballs and topped with more basil and 50/50. ALLERGY: allium, gluten

Spaghetti Pomodoro Parmesan Pecorino $37 Dried italian spaghetti is cooked al dente and tossed with pomodoro sauce, EVO, garlic, basil, a touch of butter and EVO. ALLERGY: allium, gluten

Prime Aged Angus Burger Pat Lafrieda’s dry aged burger blend using a mix of ground top round and short rib and a 30% fat to 70% meat ratio makes for a flavorful and juicy burger. Served on a T omcat Japanese Milk Bun,(INGREDIENTS:Unbleached Unbromated Enriched Flour (Wheat Flour, Malted Barley Flour, Niacin, Iron, Thiamin Mononitrate, Riboflavin, Folic Acid), Water, Heavy Whipping Cream, Sugar, Honey, Glaze (Water, Vegetable Protiens, Vegetable Oil, Dextrose, Maltodextrin, Starch), Butter, Salt, Yeast, Natural Enzymes, Soy Lecithin, Ascorbic Acid.) Rich and slightly sweet, this bun is light and fluffy, yet it can support your juiciest burger. The burger can be topped with either american cheese or cabot white cheddar. All burgers are served with lettuce. tomato and a half pickle on top.Bacon can be added on request. The guest has the choice of French fries or salad. It comes with ketchup. A temperature should be taken for this. ALLERGY: dairy, gluten

Prime Aged Angus Burger Pat Lafrieda’s dry aged burger blend using a mix of ground top round and short rib and a 30% fat to 70% meat ratio makes for a flavorful and juicy burger. Served on Japanese Milk Bun. The burger can be topped with either american cheese, mozzarella or Cabot white cheddar. All burgers are served with lettuce. tomato and a half pickle on top. Choice of French fries or salad. ALLERGY: dairy, gluten

Made 100% freshly ground white breast meat and blended with parmesan cheese, and cumin. Stuffed with spinach and goat cheese flavored with a touch of lime. Caramelized onions and half a pickle on top. Choice of salad fries ALLERGY: dairy, gluten, allium

Chicken breast Pounded to about 1/4 thick covered in flour, seasoned whisked eggs and panko bread crumbs then pan fried in clarified butter until crispy golden brown. Server with chopped salad lettuce, tomato, cucumber and sherry vinaigrette dressing and 1/2 lemon on the side ALLERGY: dairy, gluten, allium

Chicken breast Pounded to about 1/4 thick covered in flour, seasoned whisked eggs and panko bread crumbs then pan fried in clarified butter until crispy golden brown. The topped with pomodoro sauce (same as pizza) and topped liberally with parmesan and mozzarella and broiled until cheese is melted and browning and edges are crisp. ALLERGY: dairy, gluten

Half duck roasted cooked with orange lemon and thyme. Served with roasted delicata and butternut squash and an orange glaze. ALLERGY: seeds

Seasoned with salt and pepper. Simply grilled salmon placed over a bed of sautéed shredded zucchini and honey mustard, watercress garnish. ALLERGY: allium, mustard, honey, citrus

Branzino is a fish from the bass family. This fish is served boneless with the skin on and seasoned with salt and pepper. It is accompanied by roasted fennel wedges and a light fresh sauce made from tomatoes, chopped black and green olives, capers, lemon, basil, parsley and garlic marinated in olive oil. ALLERGY: allium

Half chicken, breast and thigh brined and roasted served with tri- color roasted carrots and mashed potatoes made with cream and butter. Served with natural Jus reduction with tarragon. ALLERGY: dairy

Pan Seared Chilean sea bass seasoned with salt and pepper, served over steamed plain bok choy. The fish and vegetables are then topped with a highly aromatic and flavorful sauce made with sweet soy and soy sauces, chili garlic paste, black bean sauce,sesame oil, cilantro, scallions, lemongrass and ginger. ALLERGY: allium, chili, gluten, sesame

Tuna loin is rolled in tagarashi spice mixture of, sesame seeds, nori, poppy seeds, chili flakes and dried tangerine peel. It is then seared and sliced. Served with seaweed salad, Indonesian sweet soy sauce and a wasabi remoulade made from mayonnaise, wasabi powder, lime juice and wasabi T obiko (fish eggs) ALLERGY: sesame, soy, gluten, chili

Farro, a grain made from the seeds of three wheat species that's sold dried and cooked until soft. It's a relative of modern-day wheat and was a staple in ancient Rome. is cooked in coconut milk, garlic, sautéed shallots, and vegetable stock is finished with a seasonal selection of roasted and steamed vegetables. It is finished with fresh herbs and EVO. ALLERGY: allium, gluten

Filet mignon is a French name, filet meaning thread or strip and mignon meaning small and pretty. This cut comes from the middle of the tenderloin, which is found inside the rib cage of the cow It is extremely tender because it comes from a muscle “the tenderloin” that cows rarely use.

Known as a “Cote de Boeuf” in Europe. This cut is unique because it is attached to the bone. It is very flavorful due to the large quantity of fat marbled throughout. Also due to the large amount of fat marbling it is best cooked medium rare to medium. This allows the fat to melt and nourish the meat and not to leave large pockets of flab.

It’s dry aged 21 days. This is wildly the most popular cut of meat. This cut of meat is well marbled, with a thin line of fat at the top of the steak, firm and tender it’s from the shorter side of the beef loin. This cut is full of flavor.

This is a larger steak and is cut further up the loin of the steer. It has a large cross section of the filet and the strip steak. The strip steak side can some times have nerve running through it. The true Porterhouse have no problem with this. This steak is best eaten Medium Rare and can take a very long time to cook due to its thick cut. Named for the trademark T shape of the bone. This cut is desirable because it has both the New York Strip steak attached to one side of the bone and the Filet to the other. This allows for a customer to enjoy both flavor profiles from one cut of beef. Served in a searing hot skillet. And it is served for 2 to 3 people

tossed with oil and salt, split down the middle and served on the side chives, sour cream and chopped bacon. ALLERGY: butter, dairy, pork, allium

Hand cut Idaho G-Pod potatoes are soaked overnight to remove excess starch and blanched. They are fried crisp at a high temperature and served with kosher salt and ketchup. ALLERGY: N/A

cream, milk butter and salt. ALLERGY: butter, dairy

Baby tri color carrots are tossed with EVO, salt and aleppo chili and roasted at high heat until tender and slightly brown. Freshly chopped parsley. ALLERGY: chili

Sautéed spinach, EVO and butter with garlic and shallots ALLERGY: allium, butter, cream