Trois et Trois

October 7th-9th

please select one item per course

First Course

Lobster Raviolis
house-made raviolis filled with Lobster, beech mushrooms & leeks,
served with a velouté lobster sauce
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Roasted Beet Carpaccio and Wild Arugula Salad
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan cheese, served with herbed goat cheese quenelle,
and toasted bread points

Second Course

Coq au Vin with Braised Carrots and Confit Shallots and Pommes Vapeur
chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions
Shrimp and Scallop Scampi
sautéed in EVOO with garlic, herbs, white wine & a squeeze of lemon,
served with ratatouille and rice pilaf
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with roasted fingerlings
and vegetable tian

Third Course

Roasted Fig Napoleon
a stack of roasted figs, puff pastry, pastry cream and whipped cream
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.