WITH CHEF DE CUISINE TODD DUPLECHAN AT TRIO
TUESDAY, JUNE 28 & WEDNESDAY, JUNE 29
Join Chef de Cuisine Todd Duplechan in TRIO's private dining room for an intimate four-course dinner celebrating the summer season. A native Texan,
Duplechan's resume ranges from positions at some of New York's finest restaurants including Tabla and Craft to working on a Tuscan olive farm
producing golden olive oil and studying the culinary legacy of Italy's ranching culture. However, his love of Texas and Texas cookkng brought
him back home, and while he draws from Italian, French and Asian styles, a passion for him is down-home Texas cooking.
Read more about Todd Duplechan on the Food for Thought blog on tribeza.com.
Poached Gulf Shrimp
Watermelon Curry, Masa Cookie
Domaine Sigalas Assyrtiko-Athiri, Santorin, Greece, 2001
Warmed Loch Salmon
Braised Market Vegetables, Lemon Aioli
Domaine Weinbach Pinot Blanc “Reserve," Alsace, France, 2008
Bacon Wrapped Lamb Loin
Heirloom Squash, Black Garlic Custard
Casa Ferreirinha “Vinha Grande,” Douro, Portugal, 2006
$95 plus tax and gratuity
Add $35 plus tax and gratuity for wine pairings
For tickets call the TRIO reservation line at (512) 685 8300.