Trois et Trois

November 23rd – 24th

please select one item per course

First Course

Roasted Pumpkin and Ricotta Cheese Raviolis with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, shallots, and ricotta cheese, finished with a sage beurre noisette and shaved parmesan cheese
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
Winter Squash and Thyme Soup with Parmesan-Garlic Crouton

Second Course

Pork Tenderloin Wellington
pork tenderloin filled with a savory stuffing of herbs, onions, apples, dried figs and pecans, wrapped in pastry and baked to perfection, finished with a port wine sauce,
served with roasted winter vegetables
Roasted Cornish Game Hen with Savory Bread Pudding
Cornish Game Hen rubbed with herbs and garlic and pan roasted, finished with a wild mushroom-Madère sauce and served with roasted fingerlings and seasonal vegetables
Scottish Salmon wrapped with Yukon Potatoes
over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
served over a bed of creamed spinach and pearl onions, finished with a chive beurre blanc

Third Course

Pumpkin Bread Pudding Brûlée
Pecan Chocolate Tart
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.