Trois et Trois

December 22nd-23rd

please select one item per course

First Course

Italian Wedding Soup
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and arugula tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons and country mustard

Second Course

Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables
Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, served with a wild rice pilaf and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and baked to perfection, finished with a sage au jus and served with haricot verts

Third Course

Spumoni Ice Cream Terrine and Christmas Cookies
Eggnog Crème Brûlée
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.