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About Full Service French Fusion Restaurant Full Service High End Martini Bar featuring all your Favorite Cocktails Vegetarian / Vegan Story Troutini Dinner menu enclosed here.. Our menu items are made from scratch and are individually prepared. Please allow extra time for the artistry. Appetizers Vegetable Plate -11 An assortment of prepared vegetables and accoutrements Bruschetta - 6 Sundried tomato, spinach, and goat cheese Cheese Plate -13 Assorted cheeses and accoutrements Baked Brie - 9 With pear, figs, and dark chocolate Shrimp Skewers* - 13 With lemon and garlic dressed baby spinach and polenta cakes Charcuterie Plate - 15 Cured meats and accoutrements Lamb Skewers* - 14 Served with tzatziki, arugula, roasted red peppers and warm pita Smoked Salmon Plate* - 12 With capers, red onions, cucumbers, and warm crostini Soup and Salads House Salad - 8 Mixed baby greens dressed with an herbed white balsamic vinaigrette served with pear, bacon, pecans, and crouton ring Caesar Salad - 9 With brioche crouton and fresh shaved parmesan Spinach Salad -10 Baby spinach tossed in bacon vinaigrette with red onion, bacon, hard boiled quail egg, and grilled Portobello mushroom Tomato and Roasted Garlic Soup - 6 With brioche crouton and fresh shaved parmesan Seafood and Saffron Cioppino* - 12 Vegetable and shrimp broth with mussels, shrimp, scallops, roasted onions and tomatoes *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Food Borne Illness. Troutini Dinner menu Entrees Vegetable Orzo - 13 Herbed orzo served with a study of roasted, grilled, and sautéed vegetables Seafood Risotto* - 15 Saffron risotto with shrimp, scallops, crab, and chanterelle mushrooms Scallops* - 19 Pan seared on a bed of roasted beets, with lardons, and chartreuse gelee Pan Seared Duck Breast* - 18 Muscovy duck breast, pan seared and butter basted served with wilted spinach and dauphine potatoes Airline Chicken Breast* - 14 Seared and roasted, accompanied by oven roasted tomatoes, and spinach pancetta turnovers with a cantal cream sauce Pork Tenderloin* - 14 Prosciutto wrapped with parsnips, roasted shallots, polenta cakes, and fig chutney Rack of Lamb Chops* - 21 Over a classic French cassoulet 8 oz Filet* - 24 Hazelnut encrusted with a carrot study, port wine demi, roasted fingerling potatoes and oyster mushrooms Desserts Petits fours - 9 An assortment of mini cakes, tarts, candies, and chocolate dipped fruit Profiteroles - 7 Chocolate and vanilla pastry cream filled puffs Crème Brulee - 7 Classic vanilla with seasonal berries Espresso Cheese Cake - 8 With whipped Irish cream *Consuming Raw or Undercooked Meats, Poultry, Seafood, Shellfish, or Eggs May Increase Your Risk of Food Borne Illness.
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