The holidays are around the corner, and Trio at the Four Seasons in Austin has a special menu planned as you celebrate family, friends, and ringing in of the 2010. Here's some photos from the media holiday preview event where my photographer and I were invited guests. Their holiday menu is available Dec. 1-30 except Dec. 24th. The prix fixe menu is $39 per person and includes a choice of appetizer, entree with sides, and dessert. Appetizers include winter squash salad (fantastic), seafood souffle (full of sweet, succulent shrimp), pork belly (as if this needs a description). Entrees include pheasant, wild salmon, and prime ribeye with maple roasted sweet potatoes and brussel sprouts as sides. The desserts include warm gingerbread cake, chocolate-peppermint baked Alaska, and trio of sorbet. Along with their holiday menu, Trio is also offering a holiday drink menu that is sure to please. Recipes for the drinks are below. The Smores the Merrier is highly recommended by yours truly. Enjoy and do check out their other holiday events!
Wild salmon with crimini mushrooms and lingonberries.
Winter Squash Salad with pine nuts, raisins, and farm cheese.
This dessert is absolutely fantastic. I ate two servings. It's the chocolate-peppermint baked Alaska. It also comes with a candy mistletoe. I put that thing to good use.
Warm Gingerbread cake with marzipan, tangerine gel, dried fruit puree, and vanilla bean whipped cream. I have two words to describe this dessert. Comfort dessert.
1 cup Coffee
½ shot Christian Bros. Brandy
½ shot Amaretto
½ shot White Crème de Cacao
3 tbsp. Whipped cream
Toasted almond slivers
Dark chocolate cacao beans
Directions: In a large coffee cup, mix coffee, brandy, amaretto and white crème de cacao. Top with fresh whipped cream and garnish with toasted almond slivers and dark chocolate cacao beans. Serve with homemade biscotti.
½ shot Midori
4 oz. Prosecco
3 ea. Green grapes
3 ea. Red grapes
Thin sliver of red apple
Directions: Mix Midori, green and red grapes and apple sliver in a champagne flute. Fill to the top with Prosecco.
2 shots Dripping Springs vodka, infused with fresh sage and thyme
1 dash Oban Scotch
1 sm. slice Smoked Maitake mushroom
Directions: Shake vodka and scotch over ice, then strain into a martini glass. Garnish with the Maitake mushroom slice.
1 shot Mount Gay Rum
2-3 dashes Simple syrup
2-3 dashes Fresh lime juice
2-3 dashes Cranberry juice
1 dash Soda water
1 dash Grenadine
Fresh mint leaves
Directions: Muddle the mint leaves with simple syrup and lime juice. Add ice and rum, then top off with cranberry juice, soda water and grenadine. Garnish with a mint sprig and 3 fresh cranberries.
S'mores the Merrier
2 squares Graham cracker, toasted with butter and cinnamon, crushed
2 tbsp. Marshmallow cream
1 shot Godiva Dark
1 shot Tuaca
1 dash Cream
Directions: Prepare a martini glass by rimming with toasted graham cracker crumbs and affixing a dollop of brûléed marshmallow crème to the inside. Shake last 3 ingredients over ice and strain into the martini glass. Garnish with a dark chocolate straw, if desired.
Craft Beer, Fine Wine, Artisan Spirits, and Mouthgasmic Food.
Tuesday, November 17, 2009
Trio's Holiday Menu 2009
Posted by PookieSoup at 7:15 AM
Labels: Baked Alaska, Drinks, Four Seasons, Holidays, recipe
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