Triton’s Dinner Menu
Menu Date: May 2011
Specialty Cocktails
Cosmopolitan L'Orange – Grey Goose L'Orange, Grand Marnier, Cranberry Juice, and a dash of Lime Juice.
The Royal – Sparkling Wine, Creme de Cassis, and Peach Schnapps
Imagination – Baileys Irish Cream, Tia Maria, Vanilla Ice Cream, and a dash of Grenadine.
Appetizers
"Prince Eric's" Escargot Gratinee – Herb-marinated Snails with Finely Chopped Mushrooms, topped with Garlic Butter.
Applewood Smoked Bacon and Wild Mushroom Tart – with Creamy Leeks.
Duck Confit – Salted and Slow-cooked Duck, Dried Prunes, Candied Walnuts, Chicory, and Mixed Leaves with Apple-Walnut Dressing.
Chilled Jumbo Shrimp – White and Green Asparagus, Micro Greens, and Lemon-Dill Dressing with Horseradish Cream.
Bread Selection
Six-Grain Country Bread – with Caramelized Onions and Sun-dried Tomato Dip.
Soups and Salads
"Chef Louis" French Onion Soup – with Gruyere Cheese Crouton.
Tomato and Basil Soup – Rich blend of Tomatoes, fresh Basil, and Cream.
Avocado-Citrus Salad – with Iceberg and Radicchio Leaves and an Orange Vinaigrette.
Market Green Salad – Cherry Tomatoes, Cucumbers, Peppered Goat Cheese, and a Raspberry Vinaigrette.
Main Course
Slowly Braised Lamb Shank – with a Creamy Polenta and Portobello Mushroom in a Red Wine Sauce.
Three-Cheese Lobster Macaroni – Lobster Meat, Gruyere, and Cheddar Cheese Sauce tossed with Tubular Pasta and topped with a Parmesan Wafer.
Porcini Mushroom-Stuffed Pasta in a Vegetable Broth – stuffed with Watercress, Shaved Parmesan Cheese, and Paprika Oil Drizzle.
Triton's Seared Sea Bass – topped on a Mushroom and Herb Risotto, Sweet Onion Marmalade, and garnished with a Potato Crisp.
Grilled Marinated Tofu, Roasted Zucchini, Eggplant, and Red Peppers – on Israeli Couscous with a Lime-Cilantro Drop.
Crispy Roasted Duck Breast – with Braised Napa Cabbage and Potato Cake with Pomegranate Jus.
Grilled Farm-Raised Chicken Breast Salad – Romaine Lettuce, Herbed Croutons, Cherry Tomatoes, and a Creamy Parmesan Dressing.
Aged Angus Grilled Beef Tenderloin – on Olive Oil Smashed Potatoes, Bacon-wrapped Green Beans and a Mustard Madeira Sauce.
Baked Salmon and Oven-roasted Chicken Breast available upon request.
Desserts
Triton's Sweet Temptations – A trio of Creme Brulee, Chocolate Mousse, and Praline Petit Choux.
Creme Brulee – with seasonal Berries.
Brioche and Panettone Pudding – Orange flavored Bread Pudding served warm with Toffee Sauce.
Grand Marnier Souffle – with Grand Marnier Vanilla Sauce.
Chocolate Mousse – a silky Chocolate Mousse with Brandy-marinated Cherries.
Ice Cream Sundae – served with Vanilla Ice Cream, Praline Petite Choux, Chocolate Sauce, and a Hazelnut Croquant.
No Sugar Added Desserts
Seasonal Fruits with Sugar-free Cookies
Chocolate Cheesecake – with Whipped Topping
Assorted Sugar-free Ice Cream
After Dinner Liqueurs
DiSaronno Amaretto
Cointreau
Frangelico
Amarula Cream
Bailey's Irish Cream
Sambuca
Tia Maria
Grand Marnier
Godiva Chocolate
Pama Pomegranate
Specialty Coffees
Espresso
Latte
Mocha
Cappuccino
Cognacs & Eaux de Vie
Remy Martin V.S.O.P XO
Louis X111 Remy Martin
Armagnan
Courvoisier V.S.O.P. XO
Hennessy Paradise Extra
Grappa
Dessert Wines & Port Wines
Apple Icewine, Quebec, Canada
Bonny Doon Muscat, California, USA
Quinta do Noval 10 Year Tawny
Quinta do Noval 20 Year Tawny
