Trois et Trois

December 27th-29th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection
Burrata Cheese, Figs and Prosciutto with a Petite Salad
fresh Burrata cheese, dried figs and shaved prosciutto plated with a petite salad
of a Tuscan lettuce blend tossed in balsamic vinaigrette
Winter Squash and Thyme Soup with Parmesan-Garlic Crouton

Second Course

Salmon Roulade served over Savory French Lentils
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and plated over a bed of savory French lentils, finished with a chive-lemon beurre blanc
and served with seasonal vegetables
Pork Chop Charcutière
pan-roasted Karabuta pork chop, finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichons,
served with a Yukon potato rustic mash and steamed asparagus
Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and carrot,
served with confit shallots, herb-roasted fingerlings and haricots vert

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Cream Puff
filled with crème chiboust and glazed with chocolate
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.