Trivs for the Holidays

Dine In-House or Create One of Their Signature Recipes in Your Own Kitchen

Trivs 16 Ounce C.A.B. Ribeye Entreé



- 16 Ounce certified Angus beef boneless ribeye

- Salt & pepper to taste

Brussel Sprouts

- 4 ounces fresh Brussels sprouts, halved

- 1 ounces pancetta, cooked

- 2 tablespoons extra virgin olive oil

- 1 tablespoon garlic, minced

- 1 tablespoon unsalted butter

- salt & pepper to taste

Potato Gratin

- 10 Idaho potatoes, sliced paper-thin

- 1/2 quart heavy cream

- 1/8 cup white ground pepper

- 1/8 cup salt

- ¼ cup granulated garlic

- 1/8 cup onion powder

- ½ quart grated parmesan cheese

- 1 quart shredded parmesan cheese

Triv's Cabernet Demi-Glace

We can’t give all our secrets away—you'll have to come in to enjoy that part!



  1. Salt & pepper both sides of the steak.
  2. Grill to internal temperature of 135 degrees (for medium-rare).

Brussel Sprouts

  1. In a pan, brown the butter over medium to high heat.
  2. Add the garlic, Brussels sprouts and salt and pepper.
  3. Add the olive oil and pancetta, cook until Brussels sprouts are caramelized in color.

Potato Gratin

  1. In a large mixing bowl, mix all wet and dry ingredients except the shredded parmesan & potatoes.
  2. Add potatoes and toss to coat.
  3. Layer potato slices in a 9 x 13-inch baking dish.
  4. Sprinkle every third layer with the shredded parmesan cheese.
  5. Continue to layer and top with remaining shredded parmesan cheese.
  6. Cover with foil and bake at 350 degrees for two hours.
  7. Uncover and continue to cook 10 more minutes (until golden brown on top).

Strawberry Basil Mojito


- 1.5 oz Captain Morgan White Rum

- 1 Strawberry Sliced

- 3 Basil Leaves

- 3 Mint Leaves

- 1 Ounce Soda Water

- 1 Ounce Ginger Ale

- Splash of Simple Syrup


  1. In a tall glass add rum, strawberries, basil and mint. Muddle.
  2. Add ice.
  3. Top with simple syrup, soda water and ginger ale.
  4. Enjoy!
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