Trina Restaurant

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Soup du jour 9
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Red endive salad, Roquefort cheese, toasted walnuts 11
Sliced Bosc pear and champagne vinaigrette

 

Heirloom tomatoes, watercress salad 11

Shallot sherry vinaigrette

 

Tuna Carpaccio 12
Thin sliced Ahi tuna, shaved parmeggiano chesse, capers, drizzled with truffle oil

 

Escargots bourguignon 11
Sautéed snails and wild mushrooms in a garlic, parsley butter and herb croutons

 

Oysters on a half shell Market Price
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Grilled baby octopus 13
Fingerling potatoes oregano sherry vinaigrette

 

Foie Gras 18
Pan seared Foie Gras, Blackberry sauce, toasted brioche and Granny Smith Apple chip

 

Steamed Mediterranean Mussels

13
Shallots, parsley and light Pernod cream sauce

 

Crab cocktail

18
Fresh Peeky toe crabs, hearts of palm tossed in a lemon vinaigrette in a cucumber ring

 

flatbreads
Lamb Flatbread 16
Feta cheese, oven roasted tomato, roasted garlic puree, sweet balsamic onions and Moroccan Glaze

 

Shrimp and Clam Flatbread 16
Garlic, Fresh Italian Parsley and Parmesan

 

Roasted Tomato Flatbread 15
Basil Pesto and Fresh Mozzarella

 

Chorizo and Tomato Flatbread 15
Chorizo Sausage and Sun Dried Tomato Puree with Manchego Cheese

 

entrées
Trina Bouillabaisse 32
Lobster, Shrimp, Clams, Mussels, grouper, snapper, fennel, potatoes in a tomato saffron broth and garlic croutons

 

Florida’s darling Yellowtail 28
Seared local yellowtail snapper wilted leeks, wild mushrooms and sorrel emulsion

 

Local Black Grouper 29
Roasted grouper on a bed of sautéed baby spinach, mashed potatoes, garlic chips, capers and pinot grigio sauce

 

Branzino

26
Pan seared Mediterranean sea bass over braised fennel, kalamata olives and oven roasted tomatoes, saffron lemon sauce

 

King Salmon 28

Pan roasted salmon over beluga lentils, rendered pancetta finished with a warm truffle Vinaigrette

 

Chilean Sea bass 36

Pan roasted sea bass sautéed watercress, braised cherry tomatoes, fingerling potatoes Raisins, capers and olives

 

Lobster and Scallop “Risotto”

34

Butter poached lobster tail and sautéed scallops over truffle orzo risotto and asparagus tips Blood orange beurre blanc

 

Prawn tagliatelle 29
Sautéed jumbo shrimp, extra virgin olive oil, garlic, baby arugula, prosciutto, with wine and shaved ricotta salata

 

Herb Roasted Chicken

21

Roasted free range chicken, rosemary potatoes, haricots verts
Natural jus

 

Grilled Ribeye 20oz

42
Bone in “Chairman’s Reserve” ribeye, mushroom, potato and Boursin gratin and asparagus with sauce Bordelaise

 

Filet Mignon

39
Roasted barrel cut 8oz filet, pommes Lyonnaise and truffle demi

 

Rack of lamb

32

Herb crusted Colorado rack of lamb, roasted baby vegetables Rosemary demi

 

executive chef: brian kay
chef de cuisine: farid oualidi
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954-567-8070 · Fax: 954-567-8040
601 N. Fort Lauderdale Beach Boulevard
Fort Lauderdale, FL 33304
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