Trois et Trois

November 15th-17th

Celebrating the Arrival of Beaujolais Nouveau 2011

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Lobster Bisque
topped with a poached prawn
Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled onions, cornichons, country Dijon and toast points

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Steak 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
Petrale Sole a la Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers and white wine, served with vegetable tian and roasted fingerling potatoes

Third Course

Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Paris-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Poached Pear and Cherry Clafouti
prepared with vanilla poached pears and cherries, topped with 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.