Trois et Trois

October 29th-31st

please select one item per course

First Course

Autumn Salad
mixed field greens, julienne apples, shaved fennel, grapes and toasted walnuts
tossed in a walnut oil dressing
Pumpkin Soup
topped with roasted pumpkin seeds
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Gold Spotted Sand Bass served over a Purée of Butternut Squash with Braised Greens
pan seared golden spotted sand bass, plated over a purée of butternut squash
and finished with brown butter, served with braised greens
Grilled Veal Tri-Tip with Chimichurri Sauce
grilled veal tri-tip and finished with a chimichurri sauce, served with a grilled romaine wedge and medley of roasted root vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served 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.