Trois et Trois

October 28th-30th

please select one item per course

First Course

Pumpkin Soup
topped with roasted pumpkin seeds
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted
and filled with a creamy, garlicky puree of salt cod and potatoes,
served over a tomato coulis
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese and spicy-candied pecans

Second Course

Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
Sole Normande Roulade
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream-mushroom sauce,
served with pommes vaper and asparagus
Lamb Shank Osso Buco with Roasted Red Bell Pepper Spaetzle
lamb shanks slow roasted with veal stock, white wine, herbs and kalamata olives, served over roasted red bell pepper spaetzle with roasted root vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, 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.