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Dinner Menu

Take Dining to New Heights

Our executive chef utilizes the freshest ingredients to create his masterpieces. Because of his approach to farm-to-table freshness, he takes great care to make seasonal dishes that shatter the perception of ordinary dining in a most unexpected way with the freshest ingredients around. That means that tourists and locals alike can be sure that every time they visit Tryst, anything they order will be the best quality.

Yes, Tryst gives foodies everywhere the chance to make the season even better with superb seasonal offerings. Now, you can order Tryst’s newest collection of cuisine.


House Pickled Vegetables
GF, V – 4

Tabasco Spiced Almonds
GF, V – 4

Brussels Sprouts “on the barbie”
champagne vin, crispy shallot V – 6

Blistered Edamame
V – 6

“Za” Flavored Chips
sriracha ranch V – 6

Dueling Bread
house pesto on crostini and devilled egg spread on grilled sourdough V – 7

Chorizo, Olives and Toothpicks…
that’s it GF – 8

Sweet Potato Hummus
pecan gremolata, chili oil, home made flatbread GF, V – 8

Calamari Fries
mom’s marinara, pesto mayo – 9


bulbs and greens, roasted fried and pickled, house pesto, blood orange vin GF, V – 11

*Frisee and Brussel Sprout Salad
crispy poached egg, applewood bacon bits, shaved onion, blue cheese vin – 12

Lana’s Pierogies of the Month – 12

Spaghetti Squash “Hashbrowns”
wild mushroom ragu, sweet pea puree GF, V – 13

Crispy Sweet Pork Tacos
avocado, cucumber-carrot salad, blood orange mojo, garlic crema, pickled jalapeno GF, V – 12

St. Pete’s Best Wings Even Better
brown butter buffalo, sweet soy, pizza, bourbon BBQ, pickled veg, ranch or blue cheese on request – 14

*Shucked Oysters
champagne mignonette, by the half or whole dozen – market price

Grilled Octopus
blood orange, grated chorizo, frisee, garlic crema GF – 15

*Tuna Poke
puffed shrimp chips, spicy mayo – 15

*Bison Carpaccio
porcini crusted, cured yolk, house pesto, baby potato chips, garlic horsey sauce, chives GF – 17


*The Burger
prime angus beef, tillamook cheddar, candied applewood bacon, tomato pepper sauce, arugula, crispy onion, brioche bun, truffle fries or arugula side salad – 14

The Cuban
pork cheek confit, jamon de paris, comté cheese, dijon aioli, house pickles, baguette, blood orange mojo sauce, truffle fries or arugula side salad – 15

Pumpkin and Pea Risotto
parmesan, pepitas GF – 16

*Spaghetti Carbonara
pork cheek confit, parmesan and pecorino cheeses, cured yolk, crispy poached egg – 19
add peas if you must – 0.50

Butter and Thyme Roasted ½ Chicken
crispy fingerlings, sauté greens, truffle au jus – 22

*Shoulder Tender Steak
peppercorn sauce, buttermilk smashed potatoes, roast brussels sprouts – 26

Fresh Caught Grilled Cobia
roasted butternut squash, ginger coconut quinoa, curry coulis GF – 27

*Espresso Rubbed Tuna
crab and cucumber relish, crispy sweet potatoes, sweet pea puree – 30


truffle fries – 10
buttermilk smashed potatoes – 5
sautéed greens – 4

Unlimited Vero Sparkling or Still per person – 2

GF = gluten free V = vegetarian

Due to our small kitchen, and to better serve you: no substitutions or changes

The best things in life are sweet.

Save room for our decadent $5 desserts.

Joins us for a weekend brunch!
11:30 am – 3 pm

CONSUMER ADVISORY: Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have a medical condition.

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