Trois et Trois

November 11th-13th

please select one item per course

First Course

Roasted Chestnut and Porcini Mushroom Soup
Fried Oysters on a Creamy Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served over a creamy succotash
Caramelized Onion, Pancetta & Blue Cheese Tart
topped with a salad of baby greens & julienne pears tossed in truffle oil vinaigrette

Second Course

Roasted Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, roasted and finished with a tarragon-mustard pan sauce, served with a medley of roasted fingerlings, red onions, brussel sprouts
and king trumpet mushrooms
Steak au Poivre
prime 10 oz. top sirloin steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
pommes frites and haricot vert
Driver Scallop & Prawn wrapped with Smoked Bacon
driver scallop and prawn wrapped together with applewood smoked bacon,
pan seared and plated over a purée of delicata squash,
served with a medley of seasonal vegetables

Third Course

Salted Butter Carmel Chocolate Mouse
Pear Tart
flaky crust topped with frangipane and a poached pear, served warm
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.