Trois et Trois

December 3rd-5th

please select one item per course

First Course

Brie, Caramelized Onion Tart with a Petit Winter Salad
a warm tartonions caramelized with applewood bacon and , topped with thinly sliced apples and brie cheese, baked and served with a small arugula salad
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Winter Squash and Thyme Soup with Parmesan-Garlic Crouton

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
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Petite filet with Béarnaise Sauce
filet mignon, cooked to preferred temperature and finished with béarnaise sauce,
plated with pommes château and a medley of seasonal vegetables seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream

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.