SEPTEMBER IS SAVOR THE CITY MONTH!  COME IN AND HELP SUPPORT ONE YOUR YOUR LOCALLY OWNED AND OPERATED RESTAURANTS!

Savor the City Restaurant Month
Prix Fixe Lunch Menu
September 2010

Three meal combinations for you to choose from:

Cup of soup of the day 

Trio’s Chicken Salad Sandwich
Trio’s own delicious fresh chicken salad with tarragon and walnuts on 12-grain bread with lettuce and mayonnaise
or
Primavera Sandwich
Avocado, sunflower seeds, provolone cheese,  carrots, tomato, cucumber, onion, lettuce, and mayonnaise on 12-grain bread

OR

Cup of  soup of the day

Small Peck’s Special Salad
Romaine and leaf lettuces with grilled chicken, toasted almonds, and bacon in the original vinaigrette from the Hotel Sam Peck

OR

Shrimp Etoufee
succulent shrimp simmered in a spicy brown roux with onions, peppers, Creole herbs and spices  served over basmati rice and with garlic bread


All served with your choice of Key Lime Pie, Raspberry Cream Pie or Chocolate Mousse Cake

Savor the City Restaurant Month
Prix Fixe Dinner Menu     $35 per person
September 2010


Three savory dinner options for you to choose from, and they all
include one of these award winning desserts...

Raspberry Cream Pie    Chocolate Mousse Cake        Key Lime Torte       


#1 Soup,  Ancho Beef Tenderloin
Begin with your choice of a cup of soup of the day  followed by 

ancho chili & coffee rubbed beef tenderloin grilled to your liking and served in a pool of ancho chili & sun-dried tomato cream with Mexican oregano, garlic and coriander….served with a shiitake and Portobello mushroom enchilada with Oaxaca and Cotija cheese and a Farmer’s M arket medley of grilled vegetables including yellow squash, zucchini, onion, red & yellow bell pepper
  



#2 B.B.L.T. salad and Columbia River Salmon with Caper Vinaigrette
Begin with special salad - romaine leaves, sweet grapes tomatoes, applewood bacon, red onion and gorgonzola drizzled with a creamy gorgonzola vinaigrette  followed by

wild caught Columbia River salmon, Dijon mustard & panko crust, pan seared, finished in the oven and drizzled with a lemon-caper vinaigrette served with roasted yellow pepper risotto and grilled asparagus with shaved parmesan cheese  



#3 Mediterranean Tapenade & A Tisket, A Tasket...the Lamb is in the Basket
Back by popular demand!!!    succulent strips of lamb tenderloin marinated in aromatic herbs, pan seared to medium rare, please and served over organic lettuces with Arkansas strawberries, blueberries, blackberries, gorgonzola cheese, red onion & toasted pecans in a white truffle vinaigrette served in an edible Parmesan basket