Trois et Trois

October 11th-13th

please select one item per course

First Course

Roasted Acorn Squash and Thyme Soup with Parmesan-Garlic Crouton
Bibb Salad with Fresh Figs, Roquefort Cheese and Spicy-Candied Pecans
bibb, and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions,
fresh figs, Roquefort cheese and spicy-candied pecans
Endive wrapped with French Country Ham,
topped with Béchamel and Baked

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach
Pacific Yellow Tail with Mango and Passion Fruit Salsa
Pacific coast yellow tail, seasoned and seared in a hot pan,
plated over roasted corn polenta and finished with a mango and passion fruit salsa,
served with seasonal vegetables
Blackened Petite Filet with Roquefort Sauce
filet mignon coated lightly with Cajun seasonings,
blackened and cooked to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own…
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
Crêpes Suzette
finished with Chantilly 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.