Trois et Trois

December 4th-6th

please select one item per course

First Course

Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Autumn Salad
mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts
tossed in a walnut oil dressing
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky puree of salt cod and potatoes, served over a tomato coulis

Second Course

Raie au Beurre Noir
pan cooked skate finished with a butter caper sauce,
served with pommes vapeur and steamed broccolini
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked
to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and grilled romaine
Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with wild rice pilaf and a medley of seasonal vegetables

Third Course

Roasted Fig Napoleon
a stack of roasted figs, puff pastry, pastry cream and whipped cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.