Trois et Trois

December 1st-3rd

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
drizzled with a buttermilk dressing
Garbure Gersoise
a peasant soup from southwestern France filled with root vegetables,
white beans, cabbage, smoked bacon and duck confit
Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash
& finished with a green peppercorn-orange glaze

Second Course

Sanddab with Lemon-Chive Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-chive sauce, served with confetti rice and seasonal vegetables
Paupiettes de Veau
veal scaloppini rolled with a savory stuffing of mushrooms, shallots,
spinach and herbs, pan sautéed in butter and plated over house-made pappardelle,
finished with a Madeira sauce, served with haricot vert
Duck Breast a l'Orange
pan-roasted duck breast, sliced and finished with a candied-orange
and ginger sauce, served with a wild rice medley and seasonal vegetables

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped with vanilla ice-cream
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.