Trois et Trois

December 29th-30th

please select one item per course

First Course

Carrot, Fennel & Tarragon Soup
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Wild Mushroom Vol-Au-Vent
sautéed wild mushrooms, shallots and herbs in a cognac cream sauce,
served over a pastry shell

Second Course

Shrimp and Smoked Trout
shrimp and smoked trout sautéed with vermouth, dill and cream,
served over tagliatelle pasta
Steak au Poivre
pepper-crusted NY, cooked to preferred temperature and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Cornish Game Hen
with a Cornbread & Oyster Mushroom Stuffing
roasted cornish game hen, plated over a savory cornbread,
mushroom & sage stuffing, finished with a port wine sauce,
served with a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, topped with salted caramel cream
Cream Puff
filled with chantilly cream and glazed with chocolate
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.