Trois et Trois

December 23rd

please select one item per course

First Course

Italian Wedding Soup
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs and smoked bacon bits
Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash
and finished with a green peppercorn-orange glaze

Second Course

Salmon Roulade served over a Bed of Cream Spinach
and Pearl Onions
Scottish salmon rolled with a savory blend of pine nuts, garlic and fresh herbs, plated over a bed of cream spinach and pearl onions
Mixed Grill
grilled Provençal lamb chop, duck confit and house-made pork sausage, finished with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Coq au Vin with Braised Carrots and Confit Shallots and Pommes Vapeur
Jidori chicken thigh-leg portion, simmered in red wine with herbs,
mushrooms and onions, plated with confit shallots and pommes vapeur

Third Course

Christmas Cake
Eggnog Gelato and Mexican Wedding Cakes
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.