Trois et Trois

October 21st-23rd

please select one item per course

First Course

Caramelized Onion, Pancetta & Blue Cheese Tart
topped with a salad of baby greens & julienne pears tossed in truffle oil vinaigrette
Moules Marinière
steamed with herbs, garlic, white wine and cream
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses,
baked to perfection

Second Course

Spicy Blackened Catfish over Braised Greens with Confetti Rice
catfish coated lightly with Cajun seasonings and blackened, plated over braised greens
and finished with a spicy aïoli, served and confetti rice
Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and celery root mash
Roast Tarragon Chicken
one-half Jidori chicken, stuffed with tarragon butter & beech mushrooms, roasted & finished with tarragon au jus, served with roasted fingerlings and a medley of seasonal vegetables

Third Course

Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Pear Tart
flaky crust topped with frangipane and a poached pear, baked and served 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.