Trois et Trois

December 2nd-4th

please select one item per course

First Course

Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Piquillo Peppers with Smoked Trout and Poached Salmon
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with poached salmon and smoked trout
Shiitake Mushroom, Sun-Dried Tomato and Roasted Garlic Soup

Second Course

Roasted Tarragon Chicken
Jidori chicken, stuffed with a mixture beech mushrooms, shallots, tarragon,
roasted and finished with tarragon au jus, served with pommes château
and a medley of seasonal vegetables
Black Cod over a Spinach Risotto Cake
a.k.a. sablefish, seasoned and pan sautéed, plated over a spinach risotto cake and finished with tomato concassée, served with a medley of seasonal vegetables
Roasted Pork Tenderloin with Braised Cabbage
pan-roasted pork tenderloin plated with braised cabbage prepared with
smoked bacon, onions and apples, finished with a Madeira glaze
and served with pommes vapeur

Third Course

Lemon Meringue Tart
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, 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.