Trois et Trois

February 19th-21st

please select one item per course

First Course

Rustic Terrine
house-made beef terrine sliced, plated over a bibb lettuce salad and finished with a drizzle of sauce ravigote, served with pickled red onions, cornichons and toast points
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis
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

Second Course

Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed,
served with potato gratin and a medley of seasonal vegetables
Steak au Poivre
8 oz. black angus culotte steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato galette and steamed broccolini
Lamb Shank en Croûte
lamb shank seasoned and enclosed in puff pastry, baked to perfection
and finished with a sage au jus, served with a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Blueberry Tart
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.