Tbar - Roslyn 1363 Old Northern Boulevard

Freshly made local burrata from Lioni, seasoned with Maldon sea salt and EVOO. Served with roasted pepper salad, sherry gastrique, EVOO and toast points. 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

6 oz jumbo lump crab cake ( made with: panko breadcrumbs, mayonnaise, eggs, mustard, lemon juice, herb mix, salt, pepper) sauteed and baked. Served with lemon-garlic aioli (mayonnaise, lemon, roasted garlic, herb mix, salt, pepper) and roasted corn salsa (roasted corn, red bell pepper, parsley, lime juice, EVOO, salt, pepper). Allergy: Dairy, gluten, allium, shellfish, 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)

Our angel wings are the lollipopped middle section of the wing. We buy natural chicken wings from Pat Lafrieda. Depending on the size of the wing we serve 8-10pc. The wings are marinated in a mixture of soy sauce, rice vinegar, sesame oil, ginger, and garlic. They are then fried and tossed in the tamarind glaze, which is made by reducing tamarind, sweet soy sauce and honey to a syrupy consistency. T amarind is a acidic seed pod which gives the sauce the sour part of the sweet and sour glaze. The wings are tossed with toasted sesame seeds, chives and togarashi pepper. ALLERGY: Allium, sesame, soy, chili

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

Skillet- baked & served with tortilla chips. Ingredients: spinach, artichoke, sour cream, pecorino, parmesan, cheddar, heavy cream, Tobasco hot sauce. Allergies: Dairy, Gluten (tortilla chips), 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 San Marzano tomatoes, soppresata, homemade fresh mozzarella. Drizzled Hot honey 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

Napolitano Style wood fired pizza. White pie with hot honey and homemade fresh mozzarella. 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

Sushi Combo: All sushi combos have choice of (1) pc of sushi, served with soy, pickled ginger, wasabi and chopsticks. (1pcs) salmon (1pcs) spicy tuna (1pcs) hamachi (1pcs) tuna (1pcs) 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

Baby gem, radicchio, and endive lettuces are tossed with balsamic vinaigrette (balsamic, olive oil, garlic, shallots, parsley, sugar), topped with gorgonzola cheese crumbles, orange segments, and roasted sunflower seeds. Allergen: dairy (cheese), allium (dressing), citrus

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

Dried Italian spaghetti pasta 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

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

Boneless beef shortrib, seasoned and seared, then braised with red wine mirepoix (celery, carrot, onion, garlic) tomato paste and beef stock, slow cooked for 8-hours. Braising liquid is then reduced and pureed with the vegetables, and seasoned to create the red wine jus (jus sauce is gluten free). Served with mashed potatoes, baby carrots, and fried onion (tossed in flour, gluten allergy) ALLERGY: dairy (Mashed potatoes), gluten (Fried onions), 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

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

8oz Atlantic Salmon, grilled, served with grilled asparagus, corn and tomato salad with roasted red pepper vinaigrette, salad contains butter. ALLERGY: dairy (in salad)

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

8oz halibut fillet (mild white flakey fish) pan-seared to start and finished in the oven. Served with grilled vegetables (zucchini, squash, mixed peppers, carrots, and onion with herb mix: chervil, chives, tarragon) served with a lemon beurre blanc sauce (white wine, shallots, lemon juice, butter, cream). ALLERGY: dairy (beurre blanc), gluten (beurre blanc), allium (grilled vegetables)

11oz French cut chicken breast, skin-on. A French cut breast has the first joint of the wing attached. Rosemary, thyme rubbed. Pan seared then roasted to finish. Served with Israeli Couscous (aka Pearl Pasta) risotto, with roasted wild mushrooms. Vegetable stock, parmesan cheese, cream, butter, herb mix (chervil, chive, tarragon). ALLERGY: dairy (risotto), gluten (israeli couscous), allium (vegetable stock)

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

Israeli couscous (Pearl Pasta), cooked in vegetable stock, salt & pepper. Grilled vegetables (zucchini, squash, mixed peppers, carrots, and onion with herb mix: chervil, chives, tarragon) added towards end of cooking. ALLERGY: gluten (couscous), allium (grilled vegetables)

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.

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.

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

Elbow macaroni is tossed with a creamy cheese sauce made with béchamel sauce and a mixture of parmesan, pecorino and cheddar cheese. Served piping hot with breadcrumbs cheese. ALLERGY: dairy, gluten, allium

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

Cheese sauce made with steeped milk & cream (with onion, thickened with a roux (butter, flour)) finished with parmesan and mozzarella cheese, salt, pepper, nutmeg. Finished with blanched chopped Spinach. ALLERGY: allium, butter, cream

Idaho potatoes are diced & blanched, tossed with melted butter, carmelized onion, baked in a cast-iron skillet, with salt, pepper & parsley. Presented in skillet. Can be de described as similar to hash browns

Apple Crisp is good for sharing with 2 guests or solo. Apples are sliced into wedges and baked with butter and cinnamon, served warm with caramel sauce, crumble topping (butter, sugar, flour), and vanilla ice cream on top.

Classic cheesecake (cream cheese, egg, sugar, sour cream) served with oven-roasted strawberries (strawberries, lemon zest, lemon juice, sugar, grenandine). ALLERGY: dairy

Rich cake made with chocolate, butter, egg, coffee, sugar, vanilla. Served warm with vanilla ice cream. ALLERGY: dairy

3 Classic Chocolate Chip Cookies , 3 Oatmeal Raisin Cookies, 2 Sugar Biscuits, and 4 pumpkin seed Biscotti. ALLERGY: gluten, dairy

20 PC. tamarind glazed, lolli-popped chicken wings with togarashi and chives

20 PC. mushroom rice balls with parmesan and truffle aioli

20 PC. per order, 4 Pc. each: Tuna, Salmon, Hamachi, Spicy Tuna, and Avocado crispy rice

12 PC. mini lump crab cakes with corn relish and lemon/roasted-garlic aioli

12 PC. mini meatballs, made with veal, beef, and pork, served in pomodoro sauce and sprinkled with parmesan

Serves approx. 6 people. made with cilantro, jalapeno, lime, and finely diced tomato. Served with tortilla chips. Crudites may be substituted for a small upcharge.

Serves approx. 6 people. Comes with tortilla chips.

Serves approx. 6 people. toasted ciabatta and roasted pepper salad with sherry gastrique

Serves approx. 6 people. yellowfin tuna with soy, ginger, chives and served with wonton crisps

12 PC. prime-aged Angus beef sliders with cheddar cheese and pickle

Serves approx. 6 people. Free-range herb-roasted chicken served over a bed of wild mushroom israeli couscous risotto.

Serves approx. 6 people. Grilled Atlantic Salmon served over a bed of asparagus, corn, and tomato salad with piquillo pepper sauce on the side

Serves approx. 6 people. homemade cavatelli pasta served in a finely minced veal ragout with tomato, thyme, rosemary, and topped with parmesan

Serves approx. 6 people. Shelled lobster meat served in black squid ink linguine with a spicy chili, sherry, and tomato based sauce

Serves approx. 6 people. Romaine, radicchio, and endive chopped with cucumbers, cherry tomatoes, hearts of palm, green beans, and chives, served with sherry vinaigrette on the side

Serves approx. 6 people. Little gem lettuce topped with toasted breadcrumbs, parmesan and caesar dressing served on the side.

Serves approx. 6 people. Grilled asparagus

Serves approx. 6 people. Roasted carrots with allepo pepper

Serves approx. 6 people. Skillet-style mac & cheese with toasted breadcrumb topping.

Serves approx. 6 people. Ketchup on the side

12 PC. assortment of chocolate chip, oatmeal raisin, sugar, and biscotti

12 pc. of rosemary & olive homemade focaccia bread