Trois et Trois

December 21st – 23rd

please select one item per course

First Course

La Salade de Noël
Belgium endive, arugula and frisée, julienne apples, grapes and duck prosciutto,
tossed in truffle oil vinaigrette, topped with an herbed goat cheese crouton
Italian Wedding Soup
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce

Second Course

Coq au Vin with Braised Carrots, Confit Shallots and Pommes Nouvelles
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with braised carrots, confit shallots and roasted new potatoes
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
Flat Iron Steak with Diane Sauce and Pommes Galette
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and topped and finished with Diane sauce, served with pommes galette and seasonal vegetables

Third Course

Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled crushed peppermint candy and white chocolate curls
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
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.