Cafe Society

Contest alert: Win dinner for two at Trillium on New Year's Eve

When Trillium, Ryan Leinonen's highly anticipated Scandinavian restaurant, opened a few weeks ago in the Ballpark neighborhood, the accolades began almost immediately, which was good news for Leinonen. "I want to have one of the top five restaurants in Denver," he told me during a pre-opening interview. We recently spotted Squeaky Bean chef Max MacKissock and his wife, chef Jennifer Jasinski (Rioja, Bistro Vendome and Euclid Hall) having a dinner date at Trillium, and on New Year's Eve, you (along with a date of your choice) can also indulge -- for free.

Trillium is offering a three-course dinner with wine flights and a champagne toast to one lucky duo who can convince us, in ten words or less, why they deserve dinner for two at Trillium. Please submit your pleas in the comments section below, and be sure to leave your first name (at least) and a valid e-mail address so we can contact you if you're the winner.

Seatings are at 6 p.m., 7 p.m., 8 p.m. and 9 p.m., and we'll announce the winner on Friday, December 30 at noon.

The menu, which accommodates both carnivores and herbivores, is below.

Choose One Selection From Each Course

First Course:

Winter salad of turnips, pears, kohlrabi, carrots, friseé, grilled marbled rye, vasterbotton and vanilla vinaigrette

Apple, rosemary and cheese curd bread pudding with cider black pepper gastrique, olive oil and sprout salad

Toast "Skagen" with poached shrimp, dill mayo, golden trout roe, fennel salad and brown butter brioche

Steelhead trout raaka: shallots, apple, fennel, horseradish "snow", salmon roe and grilled marbled rye

Second Course:

Pan-roasted Red Bird Farm chicken with Brussels sprouts, egg noodles and bacon mustard vinaigrette

Grilled Harris Ranch beef tenderloin with roasted toot vegetables, black pepper brandy caramel and bacon whipped cream

Pan-roasted Steelhead trout with gold potatoes, leeks, celery, fennel, carrots and mussel dill broth

* A seasonal vegetarian entree may be substituted.

Third Course:

Carrot Cake with maple ice cream and carrot caramel

Buttermilk lemon pudding cake with lingonberry sauce

Novo espresso panna cotta with milk jam

Warm chocolate fallen cake with Chambord ice cream

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Lori Midson
Contact: Lori Midson