Trois et Trois

November 19th-21st

please select one item per course

First Course

Chestnut and Pear Soup
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard
Pork Belly with Green Peppercorn-Orange Glaze
braised pork belly plated over a purée of butternut squash
and finished with a green peppercorn-orange glaze

Second Course

Seafood Feuilletée
scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce
and served over a puff pastry shell, plated with a medley of seasonal vegetables
Duck Breast à l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange and ginger sauce,
served with a wild rice medley and seasonal vegetables
Peppercorn Crusted New York Steak with Cognac-Cream Sauce
black angus prime 10 oz. NY steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce, served with pommes château and a medley of seasonal vegetables

Third Course

Pumpkin Crème Brûlée
baked almond-topped choux pastry filled with praline 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.