Add your choice of soup, side Pear and Beet salad, garden salad or pecan Caesar salad for an additional charge.
Your choice of steak, grilled chicken or portabella mushroom sautéed with broccolini, garlic, shallots and bacon tossed with penne in a white truffle scented parmesan cream finished with tomato.
PORK OSSO BUCCO
Slow-cooked pork shank served over chive sour cream mashed potatoes, seasonal vegetables and mushroom Marsala sauce.
*BLACK AND BLUE COULOTTE
Choice ten ounce coulotte steak encrusted in cracked black pepper, topped with gorgonzola fondue, served with chive sour cream mashed potatoes and seasonal vegetables. Option to add 5 Sautéed Prawns.
ALASKAN COD AND TWIGS FRIES
Alaskan cod breaded in a light tempura beer batter, fried and served with Twigs Signature fries, coleslaw and our Dijon tartar sauce.
Seared choice eight ounce filet topped with a white truffle butter and served with chive sour cream mashed potatoes and seasonal vegetables. Option to add 5 Sautéed Prawns.
Pan-seared filet of wild Alaskan sockeye salmon over red quinoa rice pilaf and seasonal vegetables, with a roasted red pepper corn relish and Creole remoulade.
BLACKENED AHI TUNA
Ahi tuna seared rare and served with a New Orleans pan sauce, dirty rice, and grilled broccolini finished with a spiced tomato confit.
PESTO MARGHERITA CHICKEN
A duo of pesto-encrusted chicken breasts broiled with mozzarella and tomato placed over chive sour cream mashed potatoes, seasonal vegetables and pesto cream finished with a balsamic glaze.
CRAB MAC AND CHEESE
Fresh blue crab meat, shallots, smoked bacon, goat cheese, cheddar and jack cheeses, in a garlic cream sauce baked with cavatappi pasta and finished with toasted bread crumbs, tomato and chives.
*These items are cooked to order and according to our good friends at the health department, raw or under cooked animal product may increase your risk of food borne illness, especially if you have certain medical conditions.
TWIGS FORT WORTH