NEW YORK'S TRIOMPHE RESTAURANT LAUNCHES NEW FALL MENU
Contact Information
Pete Sanders
JS2 Communications
41 East 11 St
New York NY, 10003

212 699-3621

Chef Jason Tilmann and Triomphe Restaurant launches new Fall menu with Fall hashtags.

Online PR News – 09-October-2012 – New York, NY – Fall for a great new menu!
CHEF JASON TILMANN’S HASHTAGS FOR FALL INCLUDE
#DUCK #VENISON #SAGE #PUMPKIN #PARSNIPS #CONCORD GRAPE #SWEET POTATO
Triomphe Restaurant Introduces
Fall 2012 Menu
NEW YORK, NY (October 1, 2012) – Triomphe restaurant in the Iroquois Hotel has just launched its new dinner menu featuring flavors of the fall season. Designed by Executive Chef Jason Tilmann, the seasonal favorites like pumpkin, squash and sweet potato complement and enhance the seasonal French-American inspired menu. Some tempting dishes include the butternut squash bisque with apple and sage butter, roasted striped bass with spaghetti squash, brussel sprouts and warm tomato caper vinaigrette and a venison ossobuco with pumpkin risotto, parsnips, roasted garlic and natural jus.
“Fall is one of my favorite times of the year. It signifies the coming together of family and the holidays ahead bringing warmth, comfort and love to your dining room.” says Executive Chef Jason Tilmann. “As always I strive to create the perfect bite using salt, sweetness and texture, to bring harmony in your mouth.”
The chef’s six course tasting menu is also offered for $95 and $145 with wine pairings. (This tasting is not available for pre-theater reservations.)
SMALL PLATES
lobster dumplings, wakame salad and ginger butter $17
butternut squash bisque, apple and sage brown butter $13
hudson valley duck sausage, beluga lentils, frisée and sunny side up duck egg $16
mussels provençale, chablis, lemon and guanciale toast $14
smoked salmon napoleon, red onion jam, crispy capers and toast points $15
seared sea scallops, porcini mushrooms with foie gras butter $16
SALADS
baby lettuce with beets, goat cheese, pistachios and rum soaked raisins $12
baby lola rosa lettuce, macintosh apple, walnuts, cranberry and concord grape dressing $13
iceberg lettuce, english peas, thyme bacon, bleu cheese and tomato mint dressing $14
endive, kalamata olives, manchego cheese and citrus vinaigrette $12
MAIN PLATES
2 pound chatham lobster, baby vegetables, organic brown rice and tarragon butter $38
sole meunier with toasted almonds, green beans and lemon braised fingerling potatoes $34
roasted striped bass, spaghetti squash, brussels sprouts and warm tomato caper vinaigrette $33
crispy chicken escalope, sweet potato purée, swiss chard and dijon hollandaise $31
black pepper duck, lop chong fried red rice, grilled bok choy and cranberry sauce $32
venison ossobuco, pumpkin risotto, parsnips, roasted garlic and natural jus $35
coriander crusted australian lamb rack with foie gras stuffed prunes, spinach and port wine reduction $39
grilled chateaubriand with truffle whipped potatoes, jumbo asparagus and grain mustard béarnaise $40
SIDES
baby carrots $6
steamed brown rice with sage brown butter $6
garlicky spinach $6
truffle whipped potatoes $7
pumpkin risotto $7
seasonal vegetables $6
Choose 3 sides for $15
Dinner is served Monday through Saturday 5:30 PM – 10:00 PM. Triomphe is also open for breakfast Monday through Friday 7:00 AM – 10:30 AM, Saturday and Sunday 7:00 – 12:00 PM and lunch Monday through Friday 11:45 AM – 2:30 PM. To make reservations, please call (212) 453-4233.
About Triomphe
Since its opening in 2000, Triomphe has been an acclaimed favorite Midtown dining spot. Filled with quiet chit chat, this tranquil restaurant is the perfect reprieve from the hustle and bustle of New York City. The talented barkeeps and staff provide the ultimate dining experience with a seasonally French-American inspired menu served in a sophisticated atmosphere. Executive Chef, Jason Tilmann, who joined Triomphe in 2010, demonstrates his culinary expertise by combining flavors and visual excitement, making this simply chic venue très magnifique. Triomphe is located at 49 West 44th Street inside the Iroquois Hotel.
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