Trois et Trois

May 8th-10th

please select one item per course

First Course

Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese, served with herbed goat cheese quenelle, and toasted bread points
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
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

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Baquetta Sea Bass en Papillote
Pacific Baquetta over a bed of braised fennel, leeks, shiitake mushrooms
and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon,
enclosed in a parchment package and steamed cooked
Braised Veal Short Ribs with House-Made Wide Noodles
tender, slow roasted veal short ribs simmered with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped with vanilla ice-cream
Strawberry and Rhubarb Crisp
served warm and topped orange 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.