Trois et Trois

June 15th – 17th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Belgian Endive, Wild Baby Arugula, Roasted Pears and Hazelnut Salad
endive and arugula tossed in a pear-sherry vinaigrette topped with poached pears, roasted hazelnuts and a slice of St. Agur blue cheese
French Lentil Soup with Parmesan-Garlic Crouton

Second Course

Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans and pan sautéed, served with confetti rice and a medley of seasonal vegetables
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings and vegetable tian
Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin

Third Course

a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Roasted Peach Clafouti
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.