Trois et Trois

December 11th-13th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecans
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze

Second Course

Scottish Salmon, Braised Leeks and Spinach en Papillote
Scottish salmon over a bed of spinach, shitake mushrooms, fennel, leeks, lemon and herbs, steamed cooked in a parchment package
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
Confit aux Olives
a French classic… Maple Leaf duck legs simmered with in a veal stock with shallots, green olives and herbs, served with pommes chateau and haricot verts

Third Course

Île Flottante de Noël
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled crushed peppermint candy and white chocolate curls
Apple and Cherry Crisp
topped 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.