Trois et Trois

October 9th-11th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese and spicy-candied pecan
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
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and baked to perfection

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs
in a veal stock, served with roasted fingerling and haricot verts
Petrale Sole over a bed of Israeli Couscous, Peas and Mint
petrale sole pan sautéed and plated over a bed of Israeli couscous with peas and fresh mint, finished with Meyer lemon beurre blanc and served with steamed asparagus
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

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée and fresh berries
Carmel Cheesecake Brûlée
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.