The Trapiche Room (Cardápio)

Soup‎

Italian Seafood Soup, with Toasted Farro and Crab Timbale

Braised Zucchini and Saffron Soup, with a Violet Beet Foam

Appetizer‎

Aged Angus Beef Carpaccio, Marinated Eggplant Caponata, Shaved Parmigiano, Finished with Trapiche Extra Virgin Olive Oil

Lemon Ginger Crab Cake, Accompanied by Our Fruity Mango and Avocado Salsa and a Sesame Flat Bread

Hickory-Smoked Chicken and Taleggio Cheese Crepe, Charred Rapini, and a Wild Porcini Mushroom Fondue

Salad‎

Seared Mustard Crusted Ahi and a Fava Bean and Cauliflower Relish Tossed in a Green Olive Pesto with a Saba Reduction

Grilled Baby Romaine, Rosemary Scented Focaccia Crouton, Flakes of Pecorino Cheese and Our Creamy Caesar Dressing

Fresh Organic Mixed Green Salad with Ricotta Salata, Marinated Artichokes, and Zellwood Baby Mushrooms, Finished with Sweet Aged Balsamic

Entrée‎

Pressed Duck Breast, with a Tangy Pomegranate Gastrique and Crispy White Polenta

Pan-Seared Chilean Sea Bass Dusted with Sale Speziato, Topped with a Rich Lobster-Limoncello Sauce and Accompanied with a Silky Farro Risotto

“Kurobuta” Pork Loin Thinly Wrapped with Speck, Glazed Carrots, Roasted Fingerling Potatoes and a Bold Grappa Cherry Sauce

Charred Filet of Beef, Truffled-Scented Potato Flan, Sage Tuile and a Robust Chianti Demi-Glaze

Tanglewood Airline Sautéed Chicken, Flaky Almond Cous Cous, Kumquat Compote and a Grain Mustard Butter

Pasta‎

Pomodoro Braised Veal Ossobuco Ragout, Gnocchi Alla Romano Soufflé Perfumed with Orange Gremolata

Risotto Nero, with Braised Calamari, Marinated Rock Shrimp and Rapini Chiffonade

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