Trois et Trois

October 23rd-25th

please select one item per course

First Course

Vincent’s Ravioli à la Florentine
ravioli filled a savory mixture of spinach, pine nuts, shallots, mozzarella, feta
and parmesan cheese, served in a beurre noisette, drizzled with basil oil
and topped with shaved parmesan cheese
French Lentil and Sausage Soup
topped with a Parmesan crouton
Belgian Endive, Arugula, Poached Pears and Hazelnut Salad
tossed in a sherry-herb vinaigrette and topped with sliced poached pears,
toasted hazelnuts and St. Agur blue cheese

Second Course

San Francisco style fish stew prepared in a savory fish broth with sea bass, salmon, shrimp, scallops, mussels, and penne pasta, served with a garlic parmesan crouton
Flat Iron Steak with Diane Sauce and Pommes Galette
USDA Prime Beef 10 oz. flat iron steak pan seared,
sliced and topped and finished with Diane sauce,
served with pommes galette and seasonal vegetables
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

Third Course

Apple and Cherry Crisp
topped with vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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.