Hartford Restaurant Week was just about to close but we snuck in at the last minute to Trumbull Kitchen. Glad we did!
The menu choices were intriguing but the entrée was no question. We both had the Feijoada with prime skirt steak, slab bacon, black beans and sautéed kale. It was delicious but a much drier presentation than I was used to.
We shared the two most interesting appetizers: House made Merguez Sausage with shakshuka and feta cheese and the Coq au Vin Bites with seared shallots, carrots and burgundy wine.
For dessert we both chose the Blood Orange Pie with a graham cracker crust and lime whipped cream. To go...and deliciously eaten the next night.
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