Warm Up with a Delightful Dish from Trinity Cafe
● By Brandi Barnett
Come in From the ColdDecember 2006
By Gwen Lawler-Tough
The Trinity Cafe claims a loyal following of North State residents – and with good reason. For 10 years, it has created a dining experience that’s casual, yet elegant, with a delightful take on California cuisine.
Former Napa Valley Chef Bill Truby and his wife Crystal purchased the cafe in 2003 and updated the interior with hardwood floors, fresh paint and tasteful décor. Using seasonal produce and wild-caught fish, as well as local meat and game, Truby and chef Jennifer Stout create cuisine that is high in flavor and low in fat.
My husband and I dined at the Trinity Cafe on one of fall’s first chilly evenings. Server/manager Paige Macdonald seated us at a table for two and my husband and I relaxed with a refreshing Columbia Riesling ($5.75 a glass), selected from the substantial wine list.
Ordering from the à la carte menu, Rich began with grilled tiger prawns complemented by spicy pineapple salsa, salad greens and wonton crisps ($10). I warmed my palate with spiced carrot ginger soup, with a dash of crème fraiche and pecans ($6).
For our main courses, Rich had Pacific salmon grilled to perfection, accompanied by a medley of cannelloni beans, braised fennel, cherry tomatoes and pancetta. My entreé of honey-glazed duck breast was elegantly served on a white plate with French green lentils, sausage and braised chard, and garnished with a cabernet fig reduction ($21). It was flavorful, but not heavy.
Our last course of the night was a hot-out-of-the-oven peach cobbler topped with homemade ice cream. It was big enough for two.
The menu changes frequently, sometimes twice a week, depending on what is in season. Everything on the menu is homemade, from the bread to the mayonnaise. It’s fitting because the restaurant was once a home.
622 North Mt. Shasta Blvd.
Mt. Shasta, CA
open Tue-Sat, 5-9 pm