Please Saints, Sinners, And Decadent Dinners Triomphe Restaurant's New Year's Eve Tasting Menus Feature Traditional And Sinfully Delicious Morsels

New York, NY (12/14/12) - Before New Year's resolutions begin this January, indulge during the final moments of 2012 with Triomphe's New Year's Eve tasting menus. The Traditional Taste of Triomphe and the "Seven Deadly Sins" tasting menus, created by Triomphe's Executive Chef Jason Tilmann, boast decadent and delicious dishes that will be available Saturday, December 29th and Monday, December 31st.
The Traditional Taste of Triomphe is a six course feast with enticing choices like andouille sausage with saffron mussels, chateaubriand with truffle whipped potatoes and veal ossobuco with parmesan risotto. The "Seven Deadly Sins" tasting menu includes osetra caviar, lobster dumplings, cassoulet with duck confit and smoked kobe tenderloin.

The New Year's Eve menus are as follows:
Traditional Taste of Triomphe
Amuse
burrata, endive, toasted walnuts and black olive tapenade
1st
grilled andouille sausage, roasted peppers and saffron mussels
seared sea scallops, porcini mushrooms with foie gras butter
2nd
wild mushroom soup, black truffle cr�me fra�che and garlic chips
smoked salmon carpaccio, candied red onion, caviar and violet mustard mousse
3rd
lemon sorbet, prosecco and berry juice
4th
roasted striped bass, spaghetti squash, roasted cauliflower and warm tomato caper vinaigrette
sole meunier with toasted almonds, green beans and lemon braised fingerling potatoes
5th
grilled chateaubriand with truffle whipped potatoes, jumbo asparagus and grain mustard b�arnaise
veal ossobuco, parmesan risotto, parsnips and salsify
6th
flourless chocolate cake
salted caramel, walnuts
market cr�me brul�e
with biscotti
$150 per person, $255 with wine pairings

"Seven Deadly Sins" Tasting Menu
Envy
The desire for others' traits, status or situation
osetra caviar, buckwheat blini, onion, egg and chives
Vanity
The excessive belief in one's own ability
lobster dumplings, wakame salad and ginger butter
Wrath
One who spurns love and opts instead for fury
spicy prawns, lemon, roasted garlic and herbed risotto
Gluttony
The inordinate desire to consume more than one requires
pol roger sorbet, gold leaf and crispy grapes
Sloth
The avoidance of spiritual or physical work
slow cooked cassoulet with duck confit, slab bacon and white northern beans
Greed
The desire for material wealth or gain
smoked kobe tenderloin, fingerling potatoes, asparagus and bordelaise
Lust
The inordinate craving for pleasures of the body
valrhona chocolate souffl� with grand marnier anglais
$225 per person, $345 with wine pairings

To make reservations at Triomphe, please call (212) 453-4233.

Since Triomphe's opening in 2000, it 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 tr�s magnifique. Triomphe is located at 49 West 44th Street inside the Iroquois Hotel.