George Trois Group announces a transformation in the dining experience at its George Trois dining room. The 16-seat dining space has shifted gears from a multi-course tasting menu, to a new Prix Fixe, Table d'hôte format. Now available, this new menu format provides monthly rotating selections that highlight the ingredients, flavors, and techniques.
Under the direction of Lachowicz, the new menu format offers a choice between a 3-course option for $89.00 and a 4-course option for $109.00. Each option presents a blend of appetizers, main courses, and desserts.
With the menu selections changing monthly, this new format will also give guests and Lachowicz the opportunity to celebrate the whole of his recipe book. “While we knew this was going to be something special for our guests, the demand for this format has been amazing so far. To that point, we’re going to keep it up, and each month offer a new menu comprised of my absolute favorite French classics in my repertoire. This is a whole new way to experience George Trois, and with these limited-edition menus, our patrons will be able to experience my entire career over the course of a year. Believe me—we have some incredible ideas in store."
Upon arrival, all guests will be treated to Gougeres. The warm, cheese-filled pate aux choux. This month, the selection of first-course options include:
Foie Gras Strudel and Seared Medallion: Accompanied by a Seasonal Fruit Gastrique.
Escargot Bordelaise: Served with Roquefort-Cognac Mousse.
Port Wine Glazed Sweetbreads: Presented over Creamy Whipped Polenta and topped with Crispy Fried Leeks.
For those opting for the 4-course menu, a choice of fish courses awaits:
Dover Sole, au Beurre Noisette: A classic preparation that pays homage to the delicate flavors of the fish.
Cassolette of Scallops & Prawns: Elevated with Toasted Sesame-Champagne Mushroom Crème.
Lobster Raviolo, Homardine: A luxurious delight marrying the elegance of whole lobster tail and lobster mousse with a delicate wrapper adorned with a silky cognac-laced lobster sauce.
The main course selections include:
Roast Saddle of Venison Myrtille: Accompanied by Chestnut Purée and Sweet Potato Gratin.
Grilled Quail filled with Truffle Risotto: Presented over Confit Cabbage and Truffle Game Jus.
Tornadoes Rossini: Featuring Seared Foie Gras and Perigueux Sauce.
Dessert selections include:
Seasonal Fruit Financier: Accompanied by Pistachio Gelato.
Soufflé au Chocolat: Elevated by Caramel Crème Anglaise.
Complementing the culinary journey is the George Trois wine card, offering by-the-glass selections and flight options from the group’s Wine Director Brian Duncan. Guests can choose from a 2-wine flight for $59, a 3-wine flight for $89, or a 4-wine flight for $109.
George Trois Group announces a transformation in the dining experience at its George Trois dining room. The 16-seat dining space has shifted gears from a multi-course tasting menu, to a new Prix Fixe, Table d'hôte format. Now available, this new menu format provides monthly rotating selections that highlight the ingredients, flavors, and techniques.
Under the direction of Lachowicz, the new menu format offers a choice between a 3-course option for $89.00 and a 4-course option for $109.00. Each option presents a blend of appetizers, main courses, and desserts. With the menu selections changing monthly, this new format will also give guests and Lachowicz the opportunity to celebrate the whole of his recipe book. “While we knew this was going to be something special for our guests, the demand for this format has been amazing so far. To that point, we’re going to keep it up, and each month offer a new menu comprised of my absolute favorite French classics in my repertoire. This is a whole new way to experience George Trois, and with these limited-edition menus, our patrons will be able to experience my entire career over the course of a year. Believe me—we have some incredible ideas in store."
Upon arrival, all guests will be treated to Gougeres. The warm, cheese-filled pate aux choux. This month, the selection of first-course options include:
For those opting for the 4-course menu, a choice of fish courses awaits:
The main course selections include:
Dessert selections include:
Complementing the culinary journey is the George Trois wine card, offering by-the-glass selections and flight options from the group’s Wine Director Brian Duncan. Guests can choose from a 2-wine flight for $59, a 3-wine flight for $89, or a 4-wine flight for $109.
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