Trophy Room’s, elevated New American menu with global influences features a selection of prime beef, Florida seafood, brick-oven pizzas and offerings prepared simply and focusing on seasonal and locally sourced ingredients whenever possible.
CHILLIN’
OYSTERS MP
daily selection
COLOSSAL SHRIMP COCKTAIL 22
YELLOWFIN TUNA TARTARE 16
avocado chutney, mango, ginger, kimchee-sesame vinaigrette
DAILY CEVICHE 16
SHAREABLES
CHEESES & CHARCUTERIE 23
chef’s daily assortment, seasonal accoutrements
GRILLED OCTOPUS 17
papas bravas, chorizo, romesco
STEAK TARTARE 16
dijon mustard aioli, cornichons, capers, grilled baguette
SPICY CAULIFLOWER 14
crispy cauliflower, kimchee vinaigrette, scallions
ROASTED ARTICHOKE 15
lemon garlic aioli, herbs
CRISPY ROCK SHRIMP 16
spicy aioli, scallions, sesame seeds
SNACKS
PIMENTO CHEESE 10
crostini, bacon jam, mustard greens
MARYLAND CRAB DIP 10
saltines, pickled jalapeños
EMPANADAS 10
ropa vieja, mojo aioli
PIZZA
THE ASH 18
crushed tomatoes, soppressata, burrata, balsamic garlic chips, arugula, chili oil
MARGHERITA 14
crushed tomatoes, basil, extra virgin olive oil
ARTICHOKE DIP 16
bechamel, spinach, parsley, parmesan
MUSHROOM 17
local mushrooms, pecorino, bone marrow, parsley
GREENS
CLASSIC CAESAR 13
warm croutons, caesar dressing
THE WEDGE 15
iceberg lettuce, crispy bacon, bleu cheese, tomatoes,
avocado, ranch dressing
SHAVED BRUSSELS SPROUTS 15
golden raisins, almonds, whole grain mustard dressing
HEIRLOOM TOMATO & BURRATA 17
arugula, shallots, balsamic, basil
SOUPS
GAZPACHO 10
tomato, mango, cucumber, fresh herbs
FRENCH ONION 10
cave aged gruyère, French baguette
FAVORITES
BELL & EVANS CHICKEN 24
roasted half chicken, stone fruit panzanella, basil,
cucumber, natural jus
BRAISED WAGYU SHORT RIB 27
polenta, carrots, fava beans, red wine jus
COLORADO LAMB RACK 47
Israeli couscous, dried fruit, almonds, raita,
rosemary bordelaise
THE TROPHY BURGER 18
Vermont cheddar, butter pickles, thick-cut bacon,
onion jam, heirloom tomato, secret sauce
PASTA
CAVATELLI 13 | 25
beef and pork ragout, herbed ricotta
WILD MUSHROOM GNOCCHI 12 | 23
oyster mushrooms, meyer lemon, brown butter
SPAGHETTI & CLAMS 28
local littleneck clams, white wine, roasted tomato,
bone marrow, Calabrian chili, garic toast
BUCATINI CARBONARA 24
local farm egg, pancetta, peas, pecorino
SLIDERS
PRIME RIB FRENCH DIP 8 per piece
aged gruyère, onion jam, onion jus
CRAB CAKE 9 per piece
Old Bay, remoulade, lettuce, tomato, onion
LOBSTER ROLL 10 per piece
lobster mayo, butter lettuce, brioche
THE GRILL
choice of sauce and choice of french fries, whipped potatoes, or vegetables
NEW YORK STRIP 14oz 46
BONE-IN RIBEYE 22oz 57
FILET MIGNON 6oz | 10oz 29 | 48
DRY AGED TOMAHAWK 32oz 125
DAILY BUTCHER’S CUT MP
THE SEA
SALMON 28
cauliflower, heirloom tomato, capers, brown butter
LOCAL SWORDFISH 32
piperade, chorizo, garlic spinach, fingerling potatoes
STEAMED MUSSELS 24
white wine, garlic, shallot, pork belly, parmesan fries
Enhancements
Seared Foie Gras 12 | Maine Lobster Tail 18 | Roasted Bone Marrow 10
Sauces
Au Poivre | Chimichurri | Bordelaise | Béarnaise
SIDES
CREAMED CHARRED CORN 7
jalapeño cornbread crumble
MAC N’ CHEESE 7
aged gruyere, gouda, cheddar
PARMESAN FRIES 7
sea salt, fry sauce
BRUSSELS SPROUTS 7
crispy leaves, bacon & bourbon
CREAMED SPINACH 7
parmesan, breadcrumbs
GRILLED ASPARAGUS 7
parmesan, lemon
WHIPPED POTATOES 7
ROASTED WILD MUSHROOMS 7
PRIX FIXE 32
COURSE I
TROPHY CAESAR
warm croutons, caesar dressing
THE WEDGE
iceberg lettuce, crispy bacon, blue cheese, tomatoes, avocado, buttermilk dressing
FRENCH ONION SOUP
cave-aged gruyère, baguette
CRISPY OYSTERS | 5 supplement
Mississippi comeback sauce, jalapeño slaw
CHEF’S CHEESE & CHARCUTERIE
COURSE II
GNOCCHI
wild mushrooms, black truffle, parsley
STEAMED MUSSELS
white wine, pork belly, crème fraiche, parmesan fries
SALMON
cauliflower, tomato, caper, brown butter
BELL & EVANS CHICKEN
roasted half chicken, stone fruit panzanella, basil, cucumber, natural jus
6 OZ MIGNON I 5 supplement
parmesan fries, bordelaise
COURSE III
KEY LIME PIE
CHOCOLATE CAKE POPS
BOWL OF ICE CREAM
THE GARDEN HAPPY HOUR
4 – 7 PM DAILY
WÖLFFER SUMMER IN A BOTTLE ROSÉ 12
FLEURS DE PRAIRIE ROSÉ 8
VEUVE CLICQUOT BRUT YELLOW LABEL 12
WINNERMELLON 9
Casamigos Silver, watermelon, pineapple, jalapeño tincture
WINES BY THE GLASS
2014 LE RIME, PINOT GRIGIO 6
Tuscany, Italy
2016 MERF, CHARDONNAY 6
Columbia Valley
THE CROSSINGS SAUVIGNON BLANC 6
New Zealand
NEWTON CHARDONNAY 9
Napa Valley
RAINSTORM PINOT NOIR 6
Oregon
SEVEN FALLS CABERNET 9
Washington
ALL BEERS & CIDERS 4
LITE BITES
FRESH CATCH CEVICHE 9
citrus marinated bell peppers, jalapeño served with wonton chips
TUNA TARTARE 10
avocado chutney, sesame-soy vinaigrette, ginger
MARGHERITA PIZZA 9
crushed tomatoes, basil, extra virgin olive oil
CHEF’S CHEESE & CHARCUTERIE 12
EMPANADAS 4 each
ropa vieja, mojo aioli
OYSTERS 2.5 each
served with cocktail sauce and horseradish
minimum 6
SLIDERS 5 each
Fort McCoy Beef, Vermont cheddar, onion jam, truffle aioli
SNACKS
PIMENTO CHEESE CROSTINI 5
bacon jam, mustard greens, pickled watermelon
MARYLAND CRAB DIP 5
saltines, pickled jalapeños
MAPLE BREAD PUDDING 10
vanilla ice cream, bourbon anglaise
COCONUT KEY LIME PIE 10
toasted meringue
COOKIES N’ MILK 10
DULCE DE LECHE CHEESECAKE 10
sea salt caramel, espresso ice cream
MALTED WAFFLE BANANAS FOSTER 10
warm Belgian waffles, caramelized bananas,
dark rum gelato, candied walnuts
CAPPUCCINO CRÈME BRÛLÈE 10
DARK CHOCOLATE CAKE POPS 10
fudge, white chocolate
THE TROPHY SUNDAE 25
ice cream, hot fudge, rainbow sprinkles,
candied nuts, chocolate chip cookies, whipped cream
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