Trois et Trois

October 5th – 7th

please select one item per course

First Course

Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables,
herbs and green grapes, served cold and garnished with toasted almonds
Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with
shaved Parmesan cheese, served with herbed goat cheese quenelle,
and toasted bread points
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette

Second Course

Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce, served with a medley of seasonal vegetables
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with
sliced almonds, served with confetti rice and a medley of seasonal vegetables
Flat Iron Steak with Diane Sauce
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and finished with Diane sauce, served potato gratin and a medley of seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of vanilla ice cream
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
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.