Trois et Trois

November 25th-26th

please select one item per course

First Course

Prosciutto & Fresh Mozzarella Tart
caramelized shallots, shaved prosciutto and fresh mozzarella top this savory tart, finished with a wild arugula salad
Moules Marinière
steamed with herbs, garlic, white wine and cream
Winter Squash Soup
delicata, kabocha and butternut with roasted garlic and herbs

Second Course

Mixed Grill
grilled Provençal lamb chop, duck confit and house-made pork sausage, finished with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Shrimp and Smoked Trout
sauteed with vermouth, dill and cream, served over tagliatelle pasta
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with a medley of roasted fingerlings, red onions, mushrooms and brussels sprouts

Third Course

frangipane enclosed in puff pastry, served over crème anglaise
Poach Pear and Cherry Clafouti
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.