Trois et Trois

December 9th-11th

please select one item per course

First Course

Les Trois Demoiselles
fish, shrimp and scallops prepared in a potato, leek and cream chowder
Autumn Salad
wild arugula, endive, shaved fennel & frisée, tossed in a balsamic-fig vinaigrette with julienne persimmons & toasted pecans
Rillettes de Canard
duck pâté served with toast points, pickled onions and marinated beech mushrooms

Second Course

Golden Spotted Sea Bass with Delicata Squash Purée
fresh Pacific Ocean sea bass pan sautéed in brown butter with shallots and sage, plated over a purée of delicata squash and served with steamed asparagus
Duck Confit with Black Trumpet Mushroom Port Wine Sauce
served with pommes château and a medley of seasonal vegetables
Beef Stroganoff
served over tagliatelle pasta with a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Raspberry Tart
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.