At Trillium bis: Serving dinner Sunday - Thursday 6:00 PM - 9:00 PM and Friday & Saturday 6:00 PM - 9:30 PM. Hours of Operation subject to change. Please call to confirm. Reservations are required. Dress is resort casual.
Click here to view the Trillium bis Wine List...
Have a specific question for us? Email our office: reserve@thesagamore.com and we will get back to you within 24-48 hours of receipt of your email.
Meet for cocktails in our lounge and enjoy dinner with friends and family.
Epicuriosly Inspired, Elegantly Adirondack
CONTEMPORARY
Firsts, Seconds and Thirds
Ravioli of Veal Cheek
Broth of Cannellini Beans "a la Carbonara"
White Truffle Essence
Terrine of Smoked Salmon, Cream Cheese and Fried Caper
Toasted Garlic Pita, Vodka Geleé
Beet "Carpaccio"
Goat Cheese Ice Cream, Smoked Hazelnut, Local Mache
Trillium Mock Caesar Salad
Baby Romaine, Kalamata Olives, Shaved Brioche, White Anchovy, Creamy Manchego Emulsion
Velvety Lobster Bisque
Saffron Marshmallow, Pernod Syrup
Main Course
Hijiki "Gunpowder" Crusted Diver Scallops
Vanilla Scented Gratin of Winter Vegetables
Lemongrass-Citrus Gastrique
Kobe Beef Strip Loin
Grilled with Exotic Peppercorns, Roasted Shallots
"Creamed" Celery Root, Broccoli Flan, Cognac Spiked-Roasted Garlic Paint
Duet of Squab and Muscovy Duck
Molasses Scented Fennel Puree, Sweet Potato-Dried Cherry Compote
Port Wine Reduction
CLASSICALLY INSPIRED
First, Seconds and Thirds
Baked Littleneck Clams with King Crab "Casino Style"
Broiled Wasabi Aioli
Warm Mozzarella Curds Poached in Olive Oil and Basil
Served With Tomato-Pine Nut Marmalade, Black Olives, Grilled Bread
Mélange of Local Greens
Tossed with Crisp Shaved Vegetables
Sesame-Soy Vinaigrette
Hot Leek with Smoked Potato Vichyssoise
The Ultimate Herbed Crouton, Smoked Bacon Crumbs
Rack of Domestic Lamb
Crisp Mac 'N Cheese, Winter Vegetable Ratatouille
Pequillo Pepper Vinaigrette
Free Range Chicken Breast
Stuffed with Pears, St. Andre and Caramelized Onions
Horseradish Whipped Potatoes, Pear William Jus
Roasted Wild Salmon
Wild Mushroom and Yukon Potato "Home Fries"
Brown Butter Hollandaise
Filet Mignon "Steak Frite"
Mushroom Dusted Bistro Fries, Trillium White Truffle Ketchup
DESSERTS
Candied Phyllo and Mascarpone Napoleon
Sour Cherry Sauce
Valrhona Chocolate Sensation
Chocolate Gelato
Brioche, Nutella White Chocolate Bread Pudding
Almond Praline Parfait
Sultana Muscatel Sauce and Apple Straw Cookies
Spice Semolina Timbale
Sumac Tuile, Citrus Geleé and Date Sauce
Winter Trifle of Spiced Chocolate Custard and Caramelized Pears
Seasonal Selection of Artisan Cheeses
Appropriate Accompaniments
Childrens Menu
Flatbread Cheese Pizza
Overnite Tomato Sauce, Blend of Italian Cheeses
Fresh Ground Sirloin Burger
Served with French Fries, and Buttered Vegetables
Tossed Pasta
Overnite Tomato Sauce, Parmesan Cheese, Bread Sticks
Grilled Chicken Breast
Mashed Potatoes, and Buttered Vegetables
Grilled Beef Tenderloin
Entrées Include Your Choice of Chocolate Brownie, Jumbo Cookies, Mixed Fruit, Ice Cream or Sorbet
Executive Chef Ken Lingle
Chef de Cuisine Joe Greco
Trillium bis Manager Henri Anatole
