Trois et Trois

February 4th-6th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Oysters Rockefeller
Totten Inlett Washington oysters topped with a savory creamed spinach
and mozzarella cheese, flamed-broiled
Butternut Squash and Thyme Soup Sand Dab Française

Second Course

Hanger Steak with Diane Sauce and Pommes Galette
USDA prime hanger steak pan seared to preferred temperature, sliced and plated over a pommes galette, finished with Diane sauce and served with a medley of seasonal vegetables
Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
finished with a roasted garlic au jus, served with sautéed mushrooms,
roasted fingerlings and steamed asparagus
Sanddab with Lemon-Caper Sauce and Confetti Rice
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper sauce, served with confetti rice and a medley of seasonal vegetables

Third Course

Apple Crêpes with Calvados Butter Sauce
sweet crêpes filled with sautéed apples and topped with a warm calvados butter sauce,
topped with a scoop of vanilla ice cream
Cherry Clafouti
topped 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.