Trois et Trois

January 29th-31st

please select one item per course

First Course

Black-Eye Pea and Kale Soup
slow-cooked savory black-eye peas soup prepared with smoked pork, herbs and kale
Croquette de Morue
salt-cod and potatoes fritters served with a roasted red bell pepper and tomato coulis
Charcuterie Plate
country pâté and cured meats served with cornichons, pickled onions, mustard,
toasted bread points and a small salad of mixed greens

Second Course

Roulade de Veau
veal rolled with a savory blend of garlic, fresh herbs and wild mushrooms, roasted and finished with a wild mushroom-cognac sauce, served with a medley of seasonal vegetables
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
Fresh herbs and Pernod, served over a bed of fresh steamed spinach
John Dory with Lemon Beurre Blanc and Dill pollen
a tender white fish filet, pan sautéed and finished with a lemon beurre blanc and a sprinkle of dill pollen, served with a quinoa pilaf and a medley of seasonal vegetables

Third Course

a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and 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.