Trois et Trois

October 14th-16th

please select one item per course

First Course

Lentil Soup with Smoked Ham & Kale
October Salad
wild arugula, baby kale & frisée, tossed in a balsamic-fig vinaigrette with julienne persimmons, shaved fennel & toasted pecans
Brie en Croûte
brie cheese topped with fig chutney, baked in pastry
& served with a petit arugula salad

Second Course

Salmon with Garlic-Parsley Spaetzle
Scottish salmon over a bed house-made spaetzle, topped with a medley of chanterelle, beech & morel mushrooms prepared in a port wine reduction,
plated with a medley of seasonal vegetables
Hanger Steak with Bordelaise Sauce
prime hanger steak grilled to your preferred temperature, finished with a bordelaise sauce & served with pommes château, trumpet mushrooms & steamed asparagus
Roasted Quail with a Cornbread & Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread, mushroom & sage stuffing,
finished with a port wine sauce & plated with braised greens

Third Course

Caramel Cheesecake Brûlée
Apple and Cherry Crisp
topped with 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.