Tyler Point Grille Unveils Exciting New Menu
Owner and chef Brian Thimme reveals new seasonal menu that features an exhilarating mix of the old and the new.
The excitement continues to stir at the Tyler Point Grille, the popular Italian seafood eatery. Owner and chef Brian Thimme, who took over the reins in October of last year, recently unveiled the new menu.
Featuring exciting new dishes such as Pistachio Salmon and Penne Lobster Gratin, the menu offers abundant variety and interesting dining options.
“We’re excited about the new menu and have received lots of positive feedback from customers, both old and new,” said Thimme.
Thimme is particularly proud of his Surf and Turf Bruschetta appetizer, featuring beef tenderloin, grilled shrimp, garlic butter and shavings of grana cheese.
“Though $17 for an appetizer may seem a bit pricey, it’s really an entire meal,” he said.
Thimme also noted that although there are many new selections to please the most discerning palette, the menu still includes the core of the former version, including such favorites as Linguine with Clams and Lasagna Romano.
“We wanted to be sure that our long-term customers could still order their favorite dishes, along with new dishes that reflect more of my culinary point of view,” Thimme said.
Even if you don’t see your favorite dish on the new menu, there's no need to worry.
“If it's missing, just let us know," he said. "Most times we’ll be able to recreate it for you."
Another exciting change is the addition of a three-course 'prix fixe' menu that includes an appetizer, entrée and dessert for $20.
“In these economic times, people are looking for value, and our new three-course menu provides that,” said Thimme.
Long-term patrons might also notice some subtle changes to the restaurant's appearance since October, including new table décor, more upscale menu jackets, striking artwork and a new paint job.
“Part of my philosophy as a chef is my belief that the details are extremely important in every aspect of operating a restaurant, and that includes the food, service and ambiance," said Thimme. "We’ve paid a lot of attention to those details, which we hope will add up to a memorable dining experience for our customers.”