Trois et Trois

December 15th-17th

please select one item per course

First Course

Warm Goat Cheese Salad
with Toasted Walnuts and Roasted Baby Beets
baby greens and wild arugula tossed in a sherry-vinaigrette, topped with a warm goat cheese patty, toasted walnuts and roasted baby beets
Potato Latkes and Smoked Salmon
Yukon potato latkes topper with smoked salmon and a dill-lemon crème fraîche
Winter Squash Soup
delicata, kabocha and butternut with roasted garlic and herbs,
topped with bacon croutons

Second Course

Duck Confit over Flageolet
confit muscovy duck legs plated over a bed of savory flageolet beans simmered with herbs, garlic & pancetta, served with a medley of seasonally vegetables
Driver Scallop & Prawn wrapped with Smoked Bacon
driver scallop and prawn wrapped together with applewood smoked bacon,
pan seared and plated over a purée of delicata squash,
served with a medley of seasonally vegetables
Roasted Lamb Loin a la Niçoise
lamb loin coated with niçoise tapenade and roasted to preferred temperature, finished with sage au jus, plated over a bed of savory flageolet beans
and served with a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Christmas Cake
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.