Trois et Trois

May 20th-22nd

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and
Parmesan cheeses, baked to perfection
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Mussels steamed with Spanish Chorizo

Second Course

Confit de Canard Grumel with Cognac-Peppercorn Sauce
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
topped with a Cognac-peppercorn sauce, served with potato gratin
and a medley of seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce, served with truffle fries and French-cut green beans
Smoked Salmon and Clam Fettuccini
smoked salmon and chopped clams prepared in a sherry cream sauce,
served over house-made fettuccini, topped with steamed asparagus

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Roasted Peach and Strawberry Crêpes
sweet crêpes filled with roasted peaches and strawberries,
topped with a scoop of 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.