Trois et Trois

January 7th-9th

please select one item per course

First Course

Roasted Butternut Squash and Caramelized Onion Soup
topped with a goat cheese crumble
Smoked Trout and Endive Salad
Belgium endive and wild baby arugula tossed in a lemon-caper vinaigrette,
plated with smoked trout, pickled onions, marinated mushrooms and toast points
“Liver and Onions”
duck liver mousse plated with warm caramelized cipollini onions and mushrooms,
served with toast

Second Course

Duck Leg Stuffed with a Savory Veal and Mushroom Stuffing
Maple Leaf deboned duck leg-thigh portion, filled with a savory veal and mushroom stuffing, pan-roasted and finished with a Madeira sauce, served with green beans and a wild rice pilaf
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
Pork Osso Buco Milanese with House-Made Wide Noodles
pork “wing” shanks slow roasted with veal stock, white wine, garlic, carrots, tomatoes, crimini mushrooms and herbs, served with house-made wide noodles and seasonal vegetables

Third Course

Chocolate Marquis
served with fresh berry coulis
Crème Brûlée
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.