Trois et Trois

November 13th-15th

please select one item per course

First Course

Steak Tartar
served with toast points and a petit watercress salad
Endive wrapped with French Country Ham,
topped with Béchamel and Baked
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and
Parmesan cheeses, baked to perfection

Second Course

prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages in a seasoned stew of northern white beans, topped with seasoned bread crumbs and baked
Beef Wellington
tournedo topped with foie gras, duxelles and baked in puff pastry,
finished with a port wine sauce and shaved truffles,
served with a medley of seasonal vegetables
Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with spring peas and asparagus, served over house-made fettuccini

Third Course

Cherry Clafouti
topped with vanilla ice cream
Chocolate Marquis
served with fresh berry coulis
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.