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Thanksgiving at Tre Rosat

We were so excited for our Thanksgiving meal.  We had unpacked all morning and driven all day for the past two days.  We were HUNGRY by the time we drove over to the restaurant and it was exciting to have real food for a change.

The Menu

Tre Rosat did a traditional Thanksgiving last year (i.e. Turkey, stuffing, mashed potatoes, etc) and chose to do a ‘historical’ meal this year.  I described it in a previous post but was wrong on a few items.  The menu says it best –

Thanksgiving Day Menu at Tre Rosat

Thanksgiving Day Menu at Tre Rosat

The person on the phone had told us we can have more of anything we like.  As the courses came out and were presented in mini-dishes, we became a little concerned that we were going to leave hungry.  When we asked about seconds, the waitress was a little confused and said she’d check for us.

It all worked out okay – there is some magic that happens when you’re fed many courses of microscopic portions.  We actually ended up stuffed by the end of the meal, even though the amount of food seemed small.  (We did receive a second helping of stuffing, but we would have been full without it.)

The Courses – Yum!

The entire meal was fantastic. The only tricky part were the meat dishes. The squab was impossible to eat with silverware.  Everybody else in the restaurant was being ‘all fancy’ about eating but it was obvious that a lot of meat would be left on the one if you didn’t use your hands.

So, whatever!  I picked up the thing and had at it.  When the waitress returned to check on things, I asked her how I was supposed to eat it and she said that if it was her, she’d pick it up.  She’d be watching people attempt to eat it with fork and knife all day and their efforts were laughable.

Brian also had a little trouble with the venison in certain spots where the meat just wouldn’t cut.  He ended up devising a scraping method that pulled the muscle off the tough tendon insertion areas.  Other than that, the whole meal was fantastic!

First Course - Winter Squash Soup.  It tasted delicious.

First Course – Winter Squash Soup. It tasted delicious.

Second Course - Roasted kale, spinach, and roasted red pepper salad.  This was also very good.  You can use the fork for size reference on how big the bowl was.  I definitely wanted more of this!

Second Course – Roasted kale, spinach, and roasted red pepper salad. This was also very good. You can use the fork for size reference on how big the bowl was. I definitely wanted more of this!

Third Course - Steamed clams, white wine, butter, and garlic.  Absolutely delicious and the sauce was great with bread.

Third Course – Steamed clams, white wine, butter, and garlic. Absolutely delicious and the sauce was great with bread.

 

Fourth Course - Roasted Venison, Chasseur sauce, roasted corn off the cob, roasted winter squash and dressing.  The other option was all of the above but with Roasted game bird (squab) and orange cranberry sauce (see top image).

Fourth Course – Roasted Venison, Chasseur sauce, roasted corn off the cob, roasted winter squash and dressing. The other option was all of the above but with Roasted game bird (squab) and orange cranberry sauce (see top image).

Dessert Course - Apple tart & Pumpkin creme brulee.  The apple tart was normal but the pumpkin creme brulee was off the charts.  Easily the best creme brulee I've ever had.

Dessert Course – Apple tart & Pumpkin creme brulee. The apple tart was normal but the pumpkin creme brulee was off the charts. Easily the best creme brulee I’ve ever had.  (Notice I have two spoons in the background.  I didn’t realize it until the end, but I ate with both hands (one per dessert) the entire dessert phase.  That’s how good it was!

The coffee was good too and the absolutely perfect complement to our desserts.

The coffee was good too and the absolutely perfect complement to our desserts.

Coffee bubbles

Coffee bubbles

The Story of Tre Rosat

The name seems French but it’s not.  When the owner was making the rounds, we asked her about it.  It means “Three Ducks” so apparently there are three chefs/owners.  The language is Albanian but the food has nothing to do with that culture.  They just liked the way it sounded.  She described their cuisine as “New American”.  She didn’t say ‘experimental’ or ‘fusion’ but the overall gist is that they make whatever sounds cool to them.

Tre Rosat wine menu with duck print.

Tre Rosat wood-encased wine menu with duck print.

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