Trois et Trois

January 31st-February 2nd

please select one item per course

First Course

Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio, topped with a sun-dried tomato rouille and capers, garnished with sieved eggs and served with toast points
White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup,
served over a sautéed wild mushroom medley and topped with a sautéed prawn
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Herb-Roasted Jidori Chicken
served with Roasted Root Vegetables and Mushrooms
thigh-leg portion of Jidori chicken roasted with lemon, garlic and herbs,
finished with a thyme au jus and served with herb roasted root vegetables, mushrooms and fingerlings potatoes
Les Calamares Farcis
calamari stuffed with scallops, shrimp, prosciutto, seasoned bread crumbs and fresh herbs, braised in a savory broth and plated with rice pilaf and medley of seasonal vegetables, finished with a roasted red bell pepper and tomato coulis
Rib-Eye with Diane Sauce and Pommes Galette
black angus rib-eye steak, pan seared and cooked to preferred temperature,
plated over pommes galette and finished with a Diane sauce,
served with a medley of seasonal vegetables

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice
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.