Trois et Trois

November 29th-December 1st

please select one item per course

First Course

Salmon Rillettes
salmon rillettes wrapped with smoked salmon and topped with a dollop of crème fraîche, served with toast points and a petite salad of mixed baby greens
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Vincent’s Ravioli à la Florentine
ravioli filled a savory mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a beurre noisette, drizzled with basil oil
and topped with shaved parmesan cheese

Second Course

San Francisco style fish stew prepared in a savory fish broth with sea bass, salmon, shrimp, scallops, mussels, and penne pasta, served with a garlic parmesan crouton
Roasted Pork Tenderloin wrapped with Sage Prosciutto
pan-roasted savory pork tenderloin, served with butternut squash-Yukon potato mash
and seasonal vegetables, finished with a Madeira wine sauce
Herb-Roasted Jidori Chicken
served with Roasted Root Vegetables and Mushrooms
thigh-leg portion of 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

December Cake with a Cream Cheese Rum Frosting
apples, cranberries and walnuts
Pear Tart
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.