Now I know I can get set in my ways when I look at menu options, but when Chef Todd Duplechan approached our table to discuss the menu I let him take control. Both my friend and I stepped out of our comfort zone and never looked back. We started our journey with the Crispy Pork Belly and Beef Carpaccio. The Carpaccio was a pleasant surprise as it is a bit thicker than most carpaccio's, but it melted in my mouth nonetheless. The roasted beet salad was a perfect blend of tastes as the blue cheese did not overpower the light vinaigrette on the beets. Once the entrees arrived we knew Todd had steered us in the right direction. Perfection on both the Ribeye Tenderloin and the Dover Sole. Since it was a chilly December evening we thought it was only fitting that we end with the warm gingerbread cake. After practically fighting over the last bite we did not want the meal to come to an end. However, as all good things do, we had to make our way back home and look forward to our next visit to TRIO. Thanks for a great holiday evening TRIO team and thanks Todd for your culinary guidance!!
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