Trois et Trois

December 8th-10th

please select one item per course

First Course

Savory Mushroom and Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese
top this savory tart, topped with an Italian parsley salad
White Bean, Roasted Chestnuts and Kale Soup
Bibb Salad with Roquefort Cheese and Spicy-Candied Pecans
bibb, endive and wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese and spicy-candied pecans

Second Course

Cochon en Croûte
pork tenderloin layered with mushroom duxelles, wrapped with prosciutto and encased in puff pastry, baked to perfection and finished with a red wine sauce, served with a medley of seasonal vegetables
Salmon Roulade served over a Bed of Cream Spinach
and Pearl Onions
Scottish salmon rolled with a savory blend of pine nuts, garlic and fresh herbs, plated over a bed of cream spinach and pearl onions
Chicken Milanese
Jidori chicken breast, flatten and lightly coated with seasoned bread crumb,
pan sautéed with shallots, capers and a squeeze of lemon
and finished with a brown butter sauce, served with house-made fettuccine
and a medley of seasonal vegetables

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Gingerbread Cake with Poached Pears
topped with sweetened whipped 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.