Trois et Trois

February 17th–18th

please select one item per course

First Course

Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio, topped with a sun-dried tomato rouille and capers, garnished with sieved eggs and served with toasted points
Crayfish Bisque
topped with a warm puff-pastry biscuit
Crackling Salad with Spicy Glazed Pecans
bibb, frisée chicory and arugula tossed with a herb vinaigrette with pecans and cracklings

Second Course

Blackened Petite Filet with Roquefort Sauce
filet mignon 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
Trout Normandy with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed finished with a sauce prepared With shrimp, capers, hard-boiled eggs, fish stock, white wine and a dash of cayenne, served with seasonal vegetables and confetti rice
Cornish Game Hen over a Creamy Winter Succotash
cornish game hen seasoned with herbs and roasted,
served over a winter vegetable succotash

Third Course

Pets de Nonne
sinfully delicious…

What are Pets de Nonne?

Bread Pudding with Warm Bourbon Sauce
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.