Trois et Trois

November 1st-3rd

please select one item per course

First Course

Smoked Trout and Salmon with Salad Russe
smoked trout and salmon topped with a lemon-dill crème fraîche,
served with a small salad of Yukon gold potatoes, green beans,
cucumber, dill, capers and aioli
Veal Prosciutto Raviolis in a Cognac-Peppercorn Sauce
Butternut Squash Soup with Parmesan-Garlic Crouton

Second Course

Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with braised greens and house-made wide noodles in a sage-brown butter
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with almonds,
served with confetti rice and a medley of seasonal vegetables
Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions,
served with roasted fingerlings and haricot vert

Third Course

Vanilla Poached Pear Clafouti
prepared with vanilla poached pears, 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.