Trois et Trois

February 15th-16th

No Trois et Trois Tuesday, February 14th

please select one item per course

First Course

Roasted Butternut Squash and Ricotta Cheese Raviolis
house-made raviolis filled with a savory mixture of roasted butternut squash, shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano
Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Cured Salmon and Petite Arugula Salad
house-cured Scottish salmon, crème fraîche and brioche toasted points
served with a petite arugula salad tossed in a lemon-caper vinaigrette

Second Course

Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced and finished with a blueberry bigarade sauce,
plated with wild rice pilaf and steamed asparagus
Salmon Wellington with a Port Wine Truffle Sauce
Scottish wild salmon topped with foie gras, duxelles and baked in puff pastry, finished with a port wine truffle sauce, served with a medley of seasonal vegetables
Stuffed Pork Chop with Pommes Château
Niemen Ranch pork chop stuffed with a savory goat cheese and veal prosciutto stuffing, pan roasted, flambéed with Cognac and finished with a wild mushrooms Cognac sauce, served with pommes château and a medley of seasonal vegetables

Third Course

Lemon Pudding Cake with Berry Potpourri
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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.