Trois et Trois

October 22nd-24th

please select one item per course

First Course

French Lentil Soup with Parmesan-Garlic Crouton
Wild Mushroom and Raclette Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and raclette cheese top this savory tart, topped with a mix of baby greens tossed in a herb-vinaigrette
Cured Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over cured salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons

Second Course

Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a Yukon potato and roasted garlic mash
Cajun Blackened Trout over Braised Greens with Confetti Rice
Idaho farm-raised rainbow trout coated lightly with Cajun seasonings and blackened,
finished with a spicy aïoli, served over braised greens with confetti rice
Lapin à la Moutarde
organic rabbit braised with herbs, shallots, mushrooms, mustard and white wine,
served with house-made wide noodles and a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce,
topped with a scoop of vanilla ice cream

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.