Mother's Day Menu
Served from 1pm to 9pm
Mother’s Day Pre-Fixe Specials
Starters
Cajun Angel’s
Jumbo Sea Scallops wrapped in Applewood Bacon and tossed in a creole spiced Hollandaise
Egg Crostini
Herb Toasted Baguettes topped with fresh ricotta, soft scrambled eggs, and chives
Dan’s Devilish Egg’s
Slightly Spiced Deviled Eggs topped with Prailine Bacon, and Scallions
Maker’s Maple Kentucky Scallops
Jumbo Sea Scallops sautéed in Maple Cured Bacon, Garlic and Shallots Fired in a Maker’s Mark Broth with Fresh Thyme
Iceburg Wedge a la Maison
Topped with Crystals of Aged Gouda, Prailine Bacon, Onion Slivers, Oven Dried Grape Tomatoes and served with our French Dressing
Four Cheese Mac & Cheese Casserole
Served with Bourbon braised collard greens
Mini Garlic Steak
Marinated and sliced Hangar Steak sautéed with garlic, white wine, and butter over roasted garlic toast and topped with Goat Cheese
Citrus Ambrosia Salad
Over Peppery Greens with a Blood Orange Vinaigrette, crumbled Blue Cheese, Beets
and Pumpkin Brittle
Or have it as an entrée with Grilled Chicken or Gulf Shrimp…add 5
Main Course
Dr. Pepper Roasted St. Louis Ribs
Dry rubbed in a blend of Brown Sugar & Creole Spices over Mustard Greens,
Red Bliss Potatoes, and Applewood Smoked Bacon Hash
Polenta Italiano
Grilled Sun Dried Tomato Polenta topped with wild mushrooms, prosciutto, and Provolone alongside Italian Herb Ensalate
Southern Bar-B-Que Shrimp
Served with Jalapeño & Andouille Sausage Grits
Flatbread Pizzette
Grilled Flatbread topped with Sunny Side Eggs, Applewood Bacon, Grape Tomatoes, Shaved Aged Gouda, and Frisee lettuce
Louisiana Getaway
Blackened or Seared plain sustainable Fish of the Day or Organic Chicken Breast served with a Sweet Potato Risotto Cake, Baby Green and Berry Ensalate, and Tarragon Crème Fraiche
Salmon Crepe
Pan Seared Loch Duart Salmon inside Crepe with Dill Crème Fraiche, Frisee Lettuce, Crispy Shallots, and Oven Dried Tomatoes alongside grilled Asparagus
Boeuf et Frites
Grilled Hangar Steak, Shoe String Frites, Peppery Greens & Jersey Corn
topped with a Crispy Goat Cheese Shallot Compound Butter
French Toasted Croissant
Topped with a Sweet Italian Sausage Champagne Topenade and Grilled Asparagus
Jambalaya with Hushpuppies
Herbed Rice, Chicken, Andouille Sausage, Shrimp and Crawfish topped with a Hushpuppy and garnished with Roasted Red Pepper Aioli
Lemon Garlic Chicken
Egg battered Organic Chicken Breast over Herb Parmesan Risotto and sautéed Zucchini & Squash topped with a lemon Hollandaise Scampi
Dessert
Flourless Chocolate Cake with Chocolate Mousse and Strawberry
24.95 (12.95 for Kids up to 12yrs.)
Spring Dinner Menu
Dine how we like to.
We encourage you to mix it up. Create your own satisfying meal.
When we go out we love to choose from here and there. At Trinity you can choose between our traditional and creative dishes based on the Cuisines of Louisiana and have it arrive in a stream of courses.
Now it’s your chance to live La Belle Vie!
Laisse les bons ton rouler, we will guide you for sure.
Starters
Bayou Popcorn
Corn Flake crusted Andouille Sausage, Crawfish and Okra served with Remoulade
10
Maker’s Maple Kentucky Scallops
Jumbo Sea Scallops sautéed in Maple Cured Bacon, Garlic and Schallots fired in a Makers Mark Broth with Fresh Thyme
13
Artisan Bread Plate
A daily selection of Freshly Baked Breads served with tonight’s Special Dip
7
Jalapeño Beignets
With Crawfish Etouffe Sauce
9
Farci of Winter Vegetables
Roasted Eggplant and Squash stuffed with a Fresh Herb, Wild Mushroom, and Cornbread Stuffing topped with a Stewed Tomato Tapenade
10
Citrus Ambrosia Salad
Over Peppery Greens with a Blood Orange Vinaigrette, crumbled Blue Cheese, Beets
and Pumpkin Brittle
10
Or have it as an entrée with Grilled Chicken or Gulf Shrimp…add 7
Iceberg Wedge a la Maison
Topped with crystals of Aged Gouda, Praline Bacon, Onion slivers, dry roasted Confetti Tomatoes
and served with our Homemade French Dressing
9
Or have it as an entrée with grilled chicken or Gulf shrimp…add 7
Crawfish and Rock Shrimp Ceviche
Marinated in Sweet Chili, Mandarin Oranges and Grilled Pineapple
served over a Sesame Seaweed Salad with Cajun Tortilla Crisps
11
Garlicky Escargot French Baguette
Roasted Garlic & Grilled Mushroom Herb Crustini
12
Seasonal Vegetable Market Frites
With Smoked Mozzarella, Fresh Basil, Southern Pesto
and an Olive Caper Tapenade
12
Four Cheese Mac & Cheese Casserole
Served with Bourbon braised collard greens
10
MAIN COURSES
Dr. Pepper Roasted St. Louis Ribs
Dry rubbed in a blend of Brown Sugar & Creole Spices over Mustard Greens,
Red Bliss Potatoes, and Applewood Smoked Bacon Hash
21, Or a Half Order for 16
Louisiana Getaway
Blackened or Seared plain sustainable Fish of the Day or Organic Chicken Breast served with a Sweet Potato Risotto Cake, Baby Green and Berry Ensalate, and Tarragon Crème Fraiche
Chicken 19, Fish of the Day Market Priced
Grilled Vegetable Raviolis
Tossed in an Arugula Chicory Southern Pesto with Grilled Local Zucchini, crystals of Aged Gouda 19,
Add lightly seasoned Organic Chicken 22 or Gulf Shrimp 25
Boeuf et Frites
Grilled Hangar Steak, Shoe String Frites, Peppery Greens & Jersey Corn
topped with a Crispy Goat Cheese Shallot Compound Butter
23
Sazerac Chicken
Cooked under a brick and served with Basil and Mustard Mashed Potatoes and Seasonal Vegetables
21
LOUISIANA CLASSICS
Southern Bar-B-Que Shrimp
Served with Jalapeño & Andouille Sausage Grits
18, Or a Half Order for 12
Gumbo Z’Herbes
Southern Stew of Okra and Seasonal Vegetables with Creole Vegetable Rice
14, Or a Half Order for 9
Or with chicken or Gulf Shrimp…add 7
Build Your Own Etouffé
Roasted Vegetables in a Traditional Tomato Stew over Puffed Brown Rice
18, Or add Alligator sausage, Andouille Sausage, Crawfish, or Gulf Shrimp for 2 each
Jambalaya with Hushpuppies
Herbed Rice, Chicken, Andouille Sausage, Shrimp and Crawfish topped with a Hushpuppy and garnished with Roasted Red Pepper Aioli
19, Or a Half Order for 15
Shrimp Marguery
Colossal Fresh Water Shrimp Grilled and Topped with a Wild Mushroom BĂ©arnaise over Herbed Risotto and Greens
23
Side plates
House Pickled Vegetables du Soir . . . . 3 Side of Cornbread . . . .4
Side of Hushpuppies …. 5 Andouille and Jalapeño Grits ….6
CHEF DU CUISINE Chris Estelle – CHEF EXÉCUTIF Marilyn Schlossbach
SOUS CHEF Daniel Joyce
DIRECTEUR DE LA RESTAURATION
Joshua Rademacher