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.
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 –
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!
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.