Trois et Trois

March 16th – 18th

please select one item per course

First Course

Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Savory Mushroom Tart with Petite Arugula Salad
a medley of sautéed mushrooms, shallots, herbs and Camembert cheese top this savory tart, served with a arugula salad tossed in a herb-vinaigrette

Second Course

Corned Beef and Cabbage
prepared by a French chef in honor of Saint Patrick… tender corned beef served with steamed cabbage, leeks, carrots and fingerling potatoes
Monkfish wrapped with Applewood Smoked Bacon over Fire-Roasted Tomato Sauce
monkfish wrapped with applewood smoked bacon, pan-seared and baked, plated over a rustic, fire-roasted tomato sauce, served with seasonal vegetables and potato gratin
Roasted Poussin with Savory Bread Pudding
poussin rubbed with herbs and garlic and pan roasted, finished with a wild mushroom-Madère sauce and served with roasted fingerlings and seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream
Crème Caramel
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.