Trilogy Bistro
Restaurant Week Winter 2012
January 22th – January 29th
Restaurant Week’s $30 Menu:
First Course – Appetizer
Boston Style Seafood Chowder
with shrimp, clams, scallops, & swordfish
Pear and Apple Salad
hydro baby bibb and torn field greens dressed with a candied shallot apricot
vinaigrette, topped with Maytag Bleu cheese, toasted candied pecans,
diced chilled Bartlett pears and Granny Smith apples
Oyster Lafitte
Eastern shore oysters stuffed with
Gouda cheese, smoked Applewood bacon, crabmeat, & Hollandaise
Caesar Salad
Caesar dressed hearts of Romaine wrapped in prosciutto
with French bread roasted garlic croutons, black pepper seared beef tartar
and tomato basil concasse
She Crab Bisque
with jumbo lump crabmeat & Old Bay croutons
Chef Special Appetizer
Second Course - Entrée
Grilled Local Rockfish
on sautéed broccolini with a blackened tomato artichoke olive compote
Dry Aged Ribeye
on wild mushroom risotto with seared sea scallops & a smoked tomato Hollandaise
Pan Seared Jumbo Lump Crabcake
on bacon crab risotto topped
with creamy crab meuniere sauce cilantro avocado mousse
Free Range Chicken Scaloppini
on salt pork North Carolina collard greens
with a white wine lemon butter sauce & Cole Robbie slaw
Classic Louisiana Shrimp Etouffee
with Andouille sausage, vine ripe tomatoes,
Holy Trinity in mild shrimp stock over Parpadelle
Chef Special
Third Course – Dessert
Flourless Chocolate Torte
Key Lime Pie
White Chocolate Pecan French Toast Bread Pudding
Tahitian Crème Brulee
Trilogy “Bada Bing” Martini -Espresso, Irish Crème, & coffee liquor
Executive Chef/Owner- Todd Leutner
“Eat Well…Laugh Often…Live Long!!!”
