Troutini

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.