Trois et Trois

March 2nd – 4th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup, served over a medley of
sautéed wild mushrooms and topped with a sautéed prawn
Roasted and Butternut Squash and Ricotta Cheese Raviolis
with Sage Beurre Noisette and shaved Parmesan
ravioli filled with a savory mixture of roasted butternut squash, shallots, and ricotta cheese, finished with a sage beurre noisette and shaved Parmesan cheese
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Provençal fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
New York Steak Marchand de Vin
black angus prime 10 oz. bone-in ny steak, cooked to your preferred temperature,
finished a red wine-shallot sauce, served with seasonal vegetables and truffle fries
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
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.