Trois et Trois

March 6th-8th

please select one item per course

First Course

Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection
Asparagus Soup with a Brie Crouton
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Swordfish en Papillote
Pacific Ocean swordfish marinated with Asian flavors and layered with braised bok choy, broccoli rabe, leeks, garlic and ginger, cooked in a parchment package
Duck Confit with Wild Mushrooms and Roasted Fingerlings
confit muscovy duck legs prepared with sautéed wild mushrooms
and finished with a cognac-peppercorn sauce,
served with a medley of seasonal vegetables and roasted fingerling potatoes
Veal Scaloppini Milanese with House-Made Wide Noodles
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in a lemon-caper sauce, served with house-made with noodles and a medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce, topped with a scoop of 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.