Trois et Trois

December 20th-22nd

please select one item per course

First Course

Escarole Meatball Soup
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
Classic Shrimp Cocktail
poached, chilled prawns, served with a horseradish cocktail sauce

Second Course

Roasted Duck Breast over Flageolet Ragoût with Sage Au Jus
pan-roasted Maple Leaf Farms duck breast, sliced and served over a bed of a flageolet ragoût and finished with a sage au jus, served with a medley of seasonal vegetables
Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed,
served with potato gratin and a medley of seasonal vegetables
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with herb-roasted fingerlings and a medley of seasonal vegetables

Third Course

Spumone with Mexican Wedding Cake Cookies
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.