Trois et Trois

February 8th-10th

please select one item per course

First Course

Italian Winter Soup
chicken, roasted garlic, herbs and kale in a savory chicken broth,
finished with a farm-fresh poached egg
Salmon Tartar with Petit Arugula Salad
served with toast points
Mousse de Canard
pâté mousse, cornichon, pickled carrots and onions, served with toast points

Second Course

Culotte Steak with Sauce Bordelaise
10 oz top sirloin culotte steak grilled to your preferred temperature,
topped with sautéed wild mushrooms and finished with a red wine sauce,
served with truffle fries and a medley of seasonal vegetables
Seared Ahi with a Roasted Corn and Mango Salsa
seared ahi, prepared medium-rare, topped with a roasted corn and fresh mango salsa, served with confetti rice and seasonal vegetables
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash 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
Cherry Clafouti
topped 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.