Trois et Trois

November 4th-6th

please select one item per course

First Course

Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash
and finished with a green peppercorn-orange glaze
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg,
prosciutto and Swiss cheese
Cured Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over Scottish cured salmon and topped with thinly sliced red onions, chopped hard-boiled eggs
and pumpernickel croutons

Second Course

Veal Steak with Mushroom Ravioli
10 oz Provimi veal steak grilled to your preferred temperature, served over a mushroom filled ravioli and finished with a Cognac-peppercorn cream sauce,
served with steamed asparagus
Duck Confit over Flageolet
confit muscovy duck legs plated over a bed of savory flageolet beans simmered with herbs, garlic and pancetta, served with a medley of seasonally vegetables
John Dory over Celery Root Purée
a delicate white fish, seasoned and pan sautéed in brown butter plated over a celery root purée and served with a medley of seasonal vegetables

Third Course

Gingerbread Cake with Poached Pears
topped with sweetened whipped cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar

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.