Trois et Trois

April 21st-23rd

please select one item per course

First Course

Braised Pork Belly
with a Kumquat and Green-Peppercorn Glaze
served over a purée of butternut squash
and finished with a kumquat and green-peppercorn glaze
Roasted Beets, Kale and Blood Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with blood oranges, roasted beets and shaved fennel, topped with a goat cheese crouton
French Onion Soup Gratinée
a hearty soup baked to perfection

Second Course

Tapenade Crusted Lamb Chops
tapenade crusted lamb chops roasted and finished with a sage au jus,
served with haricot verts and roasted fingerling potatoes
Poisson en Papillote
Scottish salmon, sturgeon and shrimp over a bed of braised bok choy,
fennel, spring onions, shiitake mushrooms and fingerling potatoes,
enclosed in a parchment package and steamed cooked
Civet de Canard
duck legs, simmered in red wine with herbs, mushrooms, carrots and onions,
served over house-made wide noodles

Third Course

Salted Butter Carmel Chocolate Mousse
Apple Tart Tatin
not exactly the Tatin sisters version, but our own… served straight from the oven, thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce
and 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.