Trois et Trois

November 2nd – 4th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach
and mozzarella cheese, flamed-broiled

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs
in a veal stock served over house-made wide noodles with haricot verts
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms,
braised fennel and leeks, wrapped with pastry and baked to perfection,
finished with a dill-champagne beurre blanc, served with seasonal vegetables
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a Yukon potato and roasted garlic mash

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
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.