Our Menu

 

 

311 Trois Cent Onze is centered around two main pools of attraction, its food and its wines. Cuisine at Trois Cent Onze is refined, delicate yet full of flavors of what France’s culinary art has best to offer. Enjoy!


Please call the restaurant for corking fee and bottle limits. On Holidays and Special Activities bringing wine for corking is not allowed.

Appetizers

Appetizers

» Soup of the Day — $10 «
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» French Onion Soup — $10 «
Gratiné Gruyère Cheese
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» Quiche of the Day — $12 «
Mesclun Salad on the side
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» Escargot — $9 «
Parsley Garlic Butter Sauce
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» Mixed Beet and Goat Cheese Salad — $15 «
Marinated in a Lemon and Herbs Vinaigrette , Crumbled Pistachios, Beet and Honey Gastrique, Sliced Radish and Blood Orange
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» Creamy Meunière Mussles — $18 «
Shallots, Garlic, Butter, White Wine, Parsley and Cream with Garlic Butter and Parmesan Toasts (2)
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» Assiette Campagnarde — $19* «
Cheese Duo, Niçoise Olives, Prosciutto, Saucisson Sec, Cornichons
* Add Terrine of the Day – $26
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» Terrine of the Day — Prices Vary «
Dijon Mustard, Cornichons and Toasts
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» Bread is served with the appetizers ; extra orders will be charged $1.00 «

Sides

Sides

» Mashed Potatoes — $7 «
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» Potatoes Gratin — $9 «
Layers of Sliced potatoes, Apple, Goat Cheese, Cream and Gruyère
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» Grilled Asparagus — $8 «
With Pickled Fennel
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» Grilled Vegetables — $12 «
Broccolini, Rainbow Carrots, Portobello Mushrooms, Pearl Onions, Beets, Garlic, Extra Virgin Olive Oil
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» Garlic Butter and Parmesan Toast (4) — $5 «
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» Basmati Rice with Fresh Herbs — $7 «
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» Sauté Potatoes — $9 «
with Shallots, Bacon and Chives
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» Mesclun Salad — $7 «
with cherry tomatoes, Homemade Croutons and House Dill Vinaigrette
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» Puy Lentils — $9 «
Crumbled Goat Cheese, Roasted Almonds, Diced Carrots and Herbs de Provence
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» ***Bread is served with the appetizers ; extra orders will be charged $1.00*** «

Main Course

Main Course

» Coq au Vin — $24 «
Chicken (legs and thighs) in Wine Reduction Stew with Bacon, Shiitake Mushrooms, Rainbow Carrots, Pearl Onions, Mashed Potatoes side
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» Salmon Steak — $27 «
Citrus (lemon, lime, blood orange) Beurre Blanc and Grilled Asparagus with Pickled Fennel
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» Braised Kurobuta Pork Belly — $28 «
Granny Smith Apple and Rosemary Puree , Rainbow Carrots, side of Puy Lentils with Roasted Almonds.
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» Cod Filet — $29 «
over a Shiitake Mushrooms Ragout, Green Bean Foam and a side of Fresh Herb Rice
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» Risotto Forestière— $25 «,
Wild Mushrooms, Aged Parmesan Cheese and Roasted Walnuts
** Vegetable base
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» Honey Roasted Muscovy Duck Breast — $30 «
Blood Orange and Wine Reduction Sauce, side of Sautee Potatoes with Shallots and Bacon, Vegetable Garnish
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» Bouillabaisse — $32 «
Fish and Shellfish Stew in a Fumé Lobster base with an Anise Flavored Broth, Garlic Butter and Parmesan Toast (2)
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» Beef Filet Tenderloin — $40 «
Bone Marrow Butter Demi Glaze, Potato Gratin on the side, Vegetable Garnish
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Desserts / Dessert Wines et Digestifs

Desserts

» White Chocolate and Cardamom Crème Brûlée — $12 «
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» Warm Thin Crust Apple Tart — $12 «
Apricot Glaze, Almond Paste and Vanilla Ice Cream
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» *Dark Chocolate Mousse perfumed with Rum Barrilito*** — $12 «
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PLEASE INFORM YOUR SERVER AS WELL AS THE MANAGER ON DUTY OF ANY ALLERGIES

Consuming Raw or Partially Cooked Food Could be Hazardous to your Health