Trois et Trois

February 2nd-4th

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Watercress Soup
garnished with a dollop of crème fraîche and seasoned croutons
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster, and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables
New York Steak with Roquefort Sauce and a Yukon-Horseradish Mash
USDA Prime 8 oz. New York steak grilled to your preferred temperature,
topped with a Roquefort sauce and served with a
Yukon potato-horseradish mash and a medley of seasonal vegetables
Roasted Quail with a Savory Wild Mushroom and Veal Bread Pudding
quail roasted with herbs and garlic, plated over a savory veal and wild mushroom bread pudding, finished with a port wine sauce and served with steamed asparagus

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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.