Trois et Trois

November 6th-8th

please select one item per course

First Course

Soupe au Pistou
a hearty Provençal vegetable soup full of garden vegetables and pasta,
finished with a basil-parsley pistou and served with a grilled baguette crouton
Terrine de Canard
Mousse de Canard
served with toast points pickled onions, cornichons and country mustard
Roasted Pumpkin and Ricotta Cheese Raviolis with Sage Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, shallots, and ricotta cheese, finished with a sage beurre noisette and shaved parmesan cheese

Second Course

Shrimp and Diver Scallops Provençale
diver scallops and prawns sautéed in extra-virgin olive oil with garlic,
fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon,
plated over a bed of lemon-parsley fettuccini
and served with seasonal vegetables
Hanger Steak with Béarnaise Sauce and Herb Roasted Fingerlings
prime hanger steak grilled to your preferred temperature and finished with béarnaise sauce, served with herb roasted fingerlings and a medley of seasonal vegetables
Tapenade Crusted Roasted Lamb Chops over Flageolet Ragoût
tapenade coated lamb chops, pan-roasted and served over a bed of a flageolet ragoût and finished with a sage au jus, served with a medley of seasonal vegetables

Third Course

Poached Pear and Almond Cake
topped with vanilla ice-cream
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Paris-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline 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.