Restaurant BT - Tampa

Menu and Prices subject to change

STARTERS

FRESH ROLLS
Gulf prawns, herbs, bean sprouts, hydro lettuce, noodles,
steamed rice paper, peanut sauce 11

BO TAI CHANH
Grass-fed beef tartare, ginger, garlic, chili,
shallots, opal basil, cilantro, peanuts,
heart of palm, micro greens, passion fruit jus 18

HOUSE CURED KING SALMON GRAVLAX
French baguette, horseradish aioli,
pickled baby leeks, Uriah’s Farms citrus micro mix,
fresh horseradish flakes 16

TUNA TAI CHANH
Big eye tuna, fresh ginger, chili, garlic, mixed herbs,
roasted shallots, micro greens,
heart of palm, passion fruit and lime jus 18

VIETNAMESE MINI SPRING ROLLS
Pork, tree ear mushrooms, glass noodles, hydro lettuce,
herbs, pickled radish, chili-lime sauce 13

ESCARGOT ET PÂTE FEUILLETÉE
Snails, garlic, thyme, mushrooms,
tomato, cream, sherry, puff pastry cup 16
PEKING DUCK BURRITO

Maple Leaf Farm’s duck confit,
crispy shallots, hoisin sauce, scallions,
toasted sesame seeds, chive flowers 14

SOUPS & SALADS

VEGETARIAN PUMPKIN SOUP
Coconut milk, galangal, scallions,
roasted peanuts, vegetable broth 12

GREEN PAPAYA SALAD
Opal basil, rao ram, mint, peanuts, crispy shallots,
garlic, bird chili, and key lime juice 14

BLACK TRUFFLE BURRATA
With baby heirloom tomatoes, pine nuts,
fig balsamic, and house made basil pesto 17

STEAMED OCTOPUS CEVICHE
Mango, sweet peppers, heart of palm,
Vidalia onions salsa, mint, micro cilantro,
passion fruit vinaigrette, Meyer lemon zest 17

MAIN COURSES

COQ AU VIN
Organic chicken in red Burgundy with bacon,
shiitake mushrooms, Vidalia onion, plum tomato,
served with French baguette 30

DUCK – DUCK – GOOSE
Pan seared goose foie gras, duck confit, and
applewood smoked duck risotto. Served
with roasted parsnip and butternut squash 36

SHAKEN BEEF
Filet mignon cubes, Courvoisier Cognac,
Maggi soy sauce, roasted shallots, hydro watercress,
tomatoes, and turmeric-lemongrass rice 35

CHIPERONES RELLENO
Stuffed baby squid, shrimp, crab, pork,
tree ear mushroom, glass noodles, tomato-ginger relish,
eggplant, coconut black rice 29

LAND AND SEA
Gingered Key West pink prawns and Chateaubriand.
Served with sugar snap peas, mashed batata
and red wine Bordelaise sauce 39

CÔTE BASQUE PRAWNS
Gulf prawns, coconut scented black rice,
grilled eggplant and sweet peppers,
roasted tomato and Espelette pepper compote 34

BOUILLABAISSE DE BT
Gulf prawns, Pink salmon, calamari,
saffron - seafood broth,
black garlic rouille, baby potatoes, baguette 37

SNAPPER A LA SAIGON
Key West red snapper, lemongrass, curry,
Vietnamese herbs, shredded cabbage, peanuts,
ginger-turmeric-lemongrass rice 36

SALMON A LA PLANCHA
Pan seared pink salmon, seafood risotto,
Julienne vegetable medley,
and tamarind-ginger-sake sauce 36

TUNA SASHIMI
Big-eyed tuna, pickled ginger,
seaweed salad, soba noodles,
sesame, scallions, miso dust, micro greens 33

FOOD KARMA - VEGAN
Organic firm tofu, turnip, pineapple, edamame,
shiitake mushrooms, eggplant, soy sauce,
miso, coconut broth, brown rice 28