Trois et Trois

October 1st-3rd

please select one item per course

First Course

Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp iceberg wedge, topped with blue cheese dressing and bacon croutons
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses,
baked to perfection

Second Course

Pork Chop with a Savory Bread Pudding
Niman Ranch pork chop pan-roasted and plated with a savory bread pudding, finished with a port wine sauce and served with a medley of seasonal vegetables
Porcini Dusted Scottish Salmon
pan sautéed Scottish salmon plated over a medley of sautéed mushrooms and wilted spinach, finished with a beurre rouge sauce
Herb-Roasted Jidori Chicken served with Grilled Romaine
thigh-leg portion of Jidori chicken roasted with lemon and herbs, finished with a garlic-thyme au jus and served with grilled romaine and a roasted fingerling potato and mushroom medley

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard topped
with rum glazed bananas and brûlée with vanilla sugar
Roasted Fig Napoleon
a stack of roasted figs, flaky pastry, pastry cream and whipped 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.