Trois et Trois

December 14th – 16th

please select one item per course

First Course

Roasted Butternut Squash Soup with Parmesan-Garlic Crouton
Winter Salad
salad of mixed baby greens, julienne pears and dried cranberries tossed in truffle oil vinaigrette, topped with toasted walnuts and sliced duck prosciutto
Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection

Second Course

Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked
to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables
Lamb Tourtière
tender slow roasted lamb shanks, wrapped with pastry and baked,
finished with a sage au jus, served with steamed asparagus
Lingcod Roasted with Baby Turnips, Leeks and Applewood Bacon
a delicate white fish from the North Pacific Ocean roasted with lemons, rosemary, applewood bacon, leeks, baby turnip, and fingerling potatoes

Third Course

Chocolate Marquis
served with fresh berry coulis
Apple and Cherry Crisp
topped with vanilla ice cream
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.