Trois et Trois

January 11th – 13th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Spinach Salad with Warm Sherry-Bacon Vinaigrette
organic red-vain spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
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

Cajun Blackened Trout over Braised Greens with Confetti Rice
Idaho farm-raised rainbow trout coated lightly with Cajun seasonings and blackened, finished with a spicy aïoli, served over braised greens and confetti rice
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts
Herb-Roasted Jidori Chicken served with Roasted Root Vegetables and Mushrooms
Jidori chicken roasted with lemon and herbs, finished with a thyme au jus
and served with roasted root vegetables, mushrooms and fingerlings potatoes

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven, thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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.