Trois et Trois

December 22nd-24th

please select one item per course

First Course

Salade de la Nuit
Belgium endive, arugula and frisée, julienne apples, grapes and duck prosciutto,
tossed in truffle oil vinaigrette, topped with an herb-goat cheese crouton
Escarole and Meatball Soup
Rock Shrimp Vol-au-Vent
rock shrimp sautéed and served in a lobster sauce over a puff pastry shell

Second Course

Maple Leaf Farms Duck Breast with Blueberry Sauce
pan-roasted duck breast, served with a wild rice medley and seasonal vegetables
Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed,
served with potato gratin and a medley of seasonal vegetables
Roasted Lamb Loin over Flageolet Ragoût
New Zealand lamb loin wrapped with smoked pancetta and sage, roasted and
plated over a seasoned flageolet ragoût, finished with a lamb-sage au jus,
served with haricot verts

Third Course

Chocolate Marquis with Berry Coulis
Spumone with Mexican Wedding Cake Cookies
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.