Trois et Trois

December 15th-17th

please select one item per course

First Course

Lobster Bisque
topped with a poached shrimp
Roasted Chestnut and Butternut Squash Raviolis
with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted chestnuts, shallots, and
roasted butternut squash, finished with a sage beurre noisette
Winter Salad
organic red oak leaf greens topped with smoked pancetta, toasted walnuts and
drizzled with a walnut oil vinaigrette, served with a goat cheese crostini

Second Course

Braised Beef Cheeks
tender slow roasted beef cheeks, braised carrots and confit shallots,
served over a Yukon potato mash
Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster and salmon in a light sherry sauce,
served over a puff pastry shell
prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages in a
seasoned stew of northern white beans, topped with seasoned bread crumbs and baked

Third Course

Christmas Cake with a Cream Cheese Rum Frosting
apples, cranberries and walnuts
Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise,
drizzled crushed peppermint candy and white chocolate curls
Dessert du Jour

per guest
all participating guests must be seated before 6pm
Trois et Trois dinners may not be shared or split
18 % gratuity will be charged for parties of six or more

Proprietor: Lisa Grumel
Chef: Brandon Hunsaker

Reserve your table now.