Trois et Trois

February 11th-13th

please select one item per course

First Course

Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto,
served over a bed of wild baby arugula and drizzled with olive oil
Rock Shrimp Vol-Au-Vent
rock shrimp, grimini mushrooms prepared in a sherry cream sauce
and served over a puff pastry shell
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese

Second Course

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
Pan-Roasted Lamb Chop over Bean Ragoût
lamb chop pan-roasted with herbs and garlic, served over a bean ragout and finished with a garlic-sage au jus, served roasted fingerlings and a medley of seasonal vegetables
Escalope de Veau Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots, capers
and a squeeze of lemon, finished with a brown butter sauce,
served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Paris-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline 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.