Trois et Trois

November 8th-10th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Terrine de Canard
Mousse de Canard
served with toast points pickled onions, cornichons and country mustard
Savory Mushroom Tart with Petite Arugula Salad
a medley of sautéed mushrooms, shallots, herbs and Camembert cheese top this savory tart, served with a arugula salad tossed in a herb-vinaigrette

Second Course

Hanger Steak with Béarnaise Sauce and Herb Roasted Fingerlings
prime hanger steak grilled to your preferred temperature and finished with
béarnaise sauce, served with herb roasted fingerlings and a medley of seasonal vegetables
Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic and herbes de Provence, simmered in white wine and served with seasonal vegetables
and house-made parsley-garlic gnocchi
Chicken Diablo with Parmesan-Rosemary Fries
marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs,
oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
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.