Trilussa La Trattoría | ||||||||||||||
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Chef's daily creation Salads Avocado Salad - Mixed greens with radicchio, avocado,
fresh fruits and topped with blue cheese, served with orange mustard vinaigrette. Caesar - Romaine lettuce mixed with homemade garlic,
oil, and vinaigrette dressing topped with croutons and grated parmesan cheese. Eloise - Mixed greens, fresh tomatoes, mushrooms,
and carrots topped with balsamic vinaigrette. Appetizers Frittata di casa (for two) - A golden fry pan of shrimp,
scallops, market fish, and vegetables leaded with Creole seasoning and served
with Creole dip. Zuppa di Cozze - Steamed mussels sautéed with fresh
garlic, onions, tomatoes, and cream over crostini. Vegan Vegetarian Paella - Traditional Valencian dish with
mushrooms, carrots, bell peppers, and onions sautéed with saffron cumin sauce
and mixed with rosemarino pasta. Jambalaya - Fresh vegetables and beans, celery, bell
peppers, and Creole seasoning in a light tomato sauce served with dark rice
on the side. Franceschetta - Whole-wheat pasta sautéed with
Portobello mushrooms, pearl onions, carrots, spinach, and fresh tomatoes. Ravigote - Mushrooms, yellow squash, eggplant, carrots,
spinach, and fresh tomatoes sautéed with garlic sauce and served with rice. Faustina - Eggplant, artichoke hearts, scallions,
leeks, yellow squash, mushrooms, and fresh tomatoes sautéed with a light garlic
tomato sauce and served with rice. Farinaci-Pasta Papillon - Bowtie pasta sautéed with scallions, Portobello
mushrooms, & arugula in a fresh tomato cream sauce Tortellini Florentine - Cheese tortellini sautéed
with spinach and mushrooms in a cream sauce. Frutta di Mare - Shrimp, scallops, and fish sautéed
in a mildly spicy light tomato sauce over linguini. Rigatoni Forestiera - Tubular pasta sautéed with prosciutto,
onions, garlic, mushrooms, and fresh herbs in a cream sauce. Mista di casa - Sautéed chicken and sausage with mushrooms,
fresh vegetables, and tomatoes over mixed shapes of pasta. Linguini Fra'Diablo - Shrimp and fresh mussels sautéed
with a spicy marinara sauce over linguini. Specialita di casa Jambalaya - Fresh vegetables and beans, celery, bell
peppers, and Creole seasoning in a light tomato sauce served with dark rice
on the side. Paella - Traditional Valencian dish with mushrooms,
carrots, bell peppers, and onions sautéed with saffron cumin sauce mixed with
rosemarino pasta. Cardinale Medallion - Filet mignon sautéed with potatoes
and Portobello mushrooms in a sherry red wine sauce, topped with concasse. Cape Sante - Fresh market fish and shrimp sautéed
with mushrooms, tomatoes, and spinach in a lobster sauce served over pasta. Zuppa di Peace - Shrimp, scallops, market fish, and
fresh mussels sautéed with celery and onions in a spicy Creole sauce over
linguini. Seafood Allemande - Fresh shrimp and scallops with
mushrooms, capers, and tomatoes sautéed in a veloute lobster sauce served
over rice. Chicken Saint-Florent - Chicken breast sautéed with
creamy spinach and fontina cheese, served over linguini. Veal Spiedini - Slices of veal sautéed with mushrooms,
bay leaves, onions, and prosciutto in a brandy flambé sauce and served with
vegetables and rice. Sicilian Chicken - Breast of chicken, onions, bell
peppers, prosciutto, and provolone cheese sautéed with spices in a tomato
sauce over linguini. |
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The dining room at Trilussa La Trattoría is festively decorated, intimate and has a warm seductive feel. Adorning the walls are antiques from around the world. | ||||||||||||||
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