Trois et Trois

November 18th-20th

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
drizzled with a buttermilk dressing
Wild Mushroom Vol-Au-Vent
sautéed wild mushrooms, shallots and herbs in a cognac cream sauce,
served over a pastry shell
White Bean Soup with Chestnuts and Kale

Second Course

Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts
Duck Breast à l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange and ginger sauce, served with a wild rice medley and seasonal vegetables

Third Course

Pumpkin Crème Brûlée
Chocolate Marquis
served with fresh berry coulis
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.