Trois et Trois

January 25th-27th

please select one item per course

First Course

Warm Goat Cheese Salad with Toasted Walnuts and Roasted Baby Beets
baby greens and wild arugula tossed in a sherry-vinaigrette,
topped with a warm goat cheese patty, toasted walnuts and roasted baby beets
Celeriac and Fennel Soup
topped with shaved apples and prosciutto
Charcuterie Plate
rillettess de canard, mousse de canard and lomo
served with cornichons, mustard, toasted bread points and a small wild arugula salad

Second Course

Lamb Shank Osso Buco with Roasted Red Bell Pepper Spaetzle
lamb shanks slow roasted with veal stock, white wine, herbs and kalamata olives,
served over roasted red bell pepper spaetzle with haricot verts
Wild Virginia Striper over Sun-Dried Tomato Polenta
Drizzled with Kalamata Olive Oil
pan seared striper, plated over sun-dried tomato polenta
and finished with a kalamata infused olive oil, served with a medley of seasonal vegetables
Petite filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with potato gratin and a medley of seasonal vegetables

Third Course

Pear and Cranberry Clafouti
prepared with pears and dried cranberries, topped with crème anglaise
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.