Trois et Trois

November 12th-14th

please select one item per course

First Course

Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette with julienne pears, persimmons, pomegranates seeds and toasted pecans

Second Course

Chicken Wiener Schnitzel
chicken breast flatten and coated with seasoned bread crumbs, pan fried and finished with a pan sauce with capers and lemon, served with seasonal vegetables and potato gratin
Veal Osso Buco Milanese with House-Made Wide Noodles
veal shanks slow roasted with veal stock, white wine, garlic, carrots, tomatoes, crimini mushrooms and herbs, served with house-made wide noodles and green beans
New Zealand Grouper with Baby Turnips, Leeks and Applewood Bacon
a delicate white fish roasted with lemons, rosemary, applewood bacon, leeks,
baby turnip, and fingerling potatoes

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Pear and Cranberry Clafouti
topped 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.