Trois et Trois

October 12th – 14th

please select one item per course

First Course

French Lentil and Sausage Soup
topped with a Parmesan crouton
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
Rock Shrimp Petit "Potpie"
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and baked to perfection

Second Course

Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichon,
served with a Yukon potato mash and steamed asparagus
Asian Sea Bass en Papillote
California sea bass marinated with Asian flavors and layered with braised bok choy, broccoli rabe, leeks, garlic and ginger wrapped in a parchment package and steamed cooked
Chicken Breast Ballotine with Herbs, Goat Cheese and Figs
Jadori chicken breast, deboned and stuffed with herbs, goat cheese and figs,
sautéed in butter and oven roasted, finished with a Port wine sauce and roasted figs,
served with rice pilaf and a medley of seasonal vegetables

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
a trio, filled with vanilla ice cream, topped with a hot 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.