Trois et Trois

November 27th-29th

please select one item per course

First Course

Rock Shrimp Vol-au-Vent
rock shrimp, grimini mushrooms, garlic and herbs in a sherry cream sauce
served over a pastry shell
Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
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

Coq au Vin with Braised Carrots, Confit Shallots
and Roasted New Potatoes
classic French… Jidori chicken thigh-leg marinated in red wine
with herbs and onions, simmered slowly with mushrooms,
served with braised carrots, confit shallots and roasted new potatoes
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 medley of seasonal vegetables
Roasted Pork Tenderloin and Savory Bread Pudding
pork tenderloin wrapped with sage and smoked applewood bacon, roasted, sliced and finished with a sage au jus, served with a savory bread pudding and seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped 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.