Trois et Trois

December 16th-18th

please select one item per course

First Course

Roasted Butternut Squash Soup with Bacon Croutons
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Salade d’Hiver
lola rosa, wild arugula, shaved fennel and frisée, tossed in a balsamic-fig vinaigrette with julienne apples and pomegranate seeds and roasted walnuts

Second Course

Pork Shank à la Moutarde
pork shanks slow roasted with veal stock, white wine, crimini mushrooms
and country mustard, plated over a Yukon potato mash
and served with steamed green beans
Beef Ravioli with Marchand de Vin
house-made ravioli filled with a savory mixture of braised beef, shallots, sun-dried tomatoes, kalamata olives and fresh mozzarella, prepared in a marinara sauce
with capers and beech mushrooms, finish with shaved parmesan
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… served straight from the oven, thinly slicedfresh apples top a flaky crust, plated over warm caramel sauce
and topped with vanilla ice cream
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.