Trois et Trois

January 8th-10th

please select one item per course

First Course

Burrata Cheese and Dried Figs with a Petite Salad
fresh Burrata cheese, dried figs plated with a petite salad of a Tuscan lettuce blend
tossed in balsamic vinaigrette served with walnut bread toast points
Charcuterie Plate
country pâté and cured meats served with cornichons, mustard,
toasted bread points and a small salad of bitter greens
White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom

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
Braised Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, braised in a tarragon-mustard,
served with a medley of roasted, fingerlings, red onions and mushrooms
Tapenade Crusted Roasted Lamb Chops over Flageolet Ragoût
tapenade coated lamb chops, pan-roasted and served over a bed of a flageolet ragoût and finished with a sage au jus, served with a medley of seasonal vegetables

Third Course

Key Lime Tart
Chocolate Marquis
served with fresh berry coulis
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

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.