Trois et Trois

April 3rd-5th

please select one item per course

First Course

Beef Raviolis and Marchand de Vin
raviolis filled with a savory mixture of braised beef tenderloin, herbs, shallots and fresh mozzarella, simmered in a red wine reduction sauce and finished with shaved parmesan
Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
Wild Arugula Salade with Figs and Brie Crostini
salad of wild organic arugula, mixed baby greens, dried figs and toasted walnuts tossed in a walnut-orange blossom vinaigrette and topped with a warm brie crostini

Second Course

Petit Filet wrapped with Applewood Smoked Bacon
finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce,
served with a medley of seasonal vegetables
Chicken Bordelaise with Wide Noodles
Jidori chicken thigh-leg simmered in a bordelaise sauce with wild mushrooms, plated with house-made wide noodles and served with a medley of seasonal vegetables
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables

Third Course

Cherry Clafouti
prepared with cherries, topped with crème anglaise
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over 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.