Trois et Trois

November 30th – December 2nd

please select one item per course

First Course

Fried Oysters on Creamy Winter Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served with a winter succotash
Asparagus Soup with a Brie Crouton
Prosciutto Plate with Arugula Salad tossed in Sun-Dried Tomato Vinaigrette
thinly sliced prosciutto served with a petit wild arugula salad
tossed in a sundried tomato vinaigrette and topped with shaved Parmesan

Second Course

Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes,
Kalamata olives, and a squeeze of lemon, served with gnocchi over a bed of wilted spinach
Lamb Shank Osso Buco with Roasted Red Bell Pepper Spaetzle
lamb shanks slow roasted with veal stock, white wine, herbs and kalamata olives,
served over roasted red bell pepper spaetzle with roasted root vegetables
Flat Iron Steak with Caramelized Onions and Parmesan Fries
prime 10 oz. Flat Iron steak grilled to your preferred temperature,
topped with caramelized onions and finished with a red wine sauce,
served with parmesan fries and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.