Trois et Trois

March 1st-3rd

please select one item per course

First Course

Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes in a savory vegetable broth, topped with a warm brie crouton
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Fried Calamari
served with a chipotle aïoli

Second Course

Hanger Steak with Béarnaise Sauce and Pommes Château
prime hanger steak grilled to your preferred temperature and topped with a bordelaise sauce, served with pommes château and a medley of seasonal vegetables
Alaskan Halibut and Sauce Vierge served over Roasted Corn Polenta with Braised Greens
grilled filet of halibut, served over a roasted corn polenta and finished with sauce vierge, served with braised greens
Shepherd’s Pie
a slow-cooked lamb stew topped with a creamy Yukon potato mash
and baked to perfection

Third Course

Pecan Tart with Bourbon Ice Cream
Blueberry and Pear Clafouti
served warm and topped crème anglaise
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.