Remarkable Restaurant, Tributary at the San Antonio Marriott Rivercenter, Debuted a New Seasonal Menu
Tributary, San Antonio Marriott Rivercenter’s artisan restaurant has debuted a new seasonal menu. Chef Ben Annotti curated the menu to incorporate summer ingredients and fresh local fare.
The new menu includes:
- Small Plates + Salads:
- Brussels Sprouts: sweet potato curry, puffed rice, tamarind dressing
- Salt & Pepper Shrimp: fried shrimp, fresh chilis & herbs, comeback sauce
- Andouille Empanadas: house made andouille, chili jam
- The Texas Garden: local greens, market produce, seasonal pickles, herbs, Texas citrus vinaigrette
- For the Table:
- Charcuterie & Texas Cheese Board: cured meats, local cheese, pickles, ballpark mustard, flatbread
- Gulf Shrimp Cocktail: half dozen poached gulf shrimp, cocktail sauce, horseradish
- Plates + Texas Steaks (sourced with pride from Dean & Peeler Premium Beef)
- Pan Roasted Chicken: roasted chicken breast, confit leg, collard greens, chow chow, tomato jus
- Pork Belly Mac & Cheese: sweet tea smoked pork belly, “veldhuizen” pimento cheese
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- “Dean & Peeler” Short Rib: braised short rib, potato puree, bordelaise sauce, gremolata, smoked tomato
- Ora King Salmon: mole blanco, “mighty good” mushrooms, smoked crema, chili oil
The full lunch menu and dinner menu can be find on the website.
Tributary San Antonio is open daily for breakfast, lunch and dinner. The restaurant is located inside the San Antonio Marriott Rivercenter at 101 Bowie St., San Antonio. To make a reservation, please visit the website or call 210-223-1000.
About Tributary
In the literal sense, a Tributary is a body of water that feeds a larger river or lake. The San Antonio River, on which the restaurant sits, is a tributary feeding the Guadalupe River and eventually the Gulf of Mexico. In the historical sense, a Tributary was someone who paid tribute. By focusing on partnering with local farmers for our produce and proteins, respecting the seasonality of the state of Texas, and employing creativity in presentation and cooking technique, we are paying tribute to our great state and to the bounty it provides.
About Chef Ben Annotti
Classically trained in Chicago, Chef Ben believes that the core of a great restaurant relies on its relationship with local farmers, purveyors and artisans. Developing relationships across the State of Texas forms a bond that allows Tributary to highlight the best of Texas’ bounty of products. Pairing these products with classic and modern techniques is at the core of Chef Ben’s culinary philosophy.
