Trois et Trois

January 10th-12th

please select one item per course

First Course

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
Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes in a savory vegetable broth, topped with a warm brie crouton
Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad

Second Course

Bavette a L’echalotte
USDA prime flank, seasoned, marinated and grilled to your preferred temperature,
topped with caramelized shallots and finished with a red wine jus,
served with truffle fries and a medley of seasonal vegetables
Sanddab with Lemon-Caper Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-caper sauce,
served with confetti rice and seasonal vegetables
Lamb Shank Osso Buco with Roasted Red Bell Pepper Spaetzle
lamb shanks slow roasted with veal stock, white wine, herbs and kalamata olives,
served over roasted red bell pepper spaetzle with roasted root vegetables

Third Course

Cherry Clafouti
prepared with cherries, topped with crème anglaise
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.