Trois et Trois

February 17th-19th

please select one item per course

First Course

Mussel Bisque
steamed mussels in a sherry bisque, sealed with puff pastry and baked to perfection
Avocado and Crab Cocktail
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top
this savory tart, served with an Italian parsley salad

Second Course

Onaga with a Tomato-Caper Compote
long-tail red snapper sautéed and topped with a caper-tomato compote,
served with wild rice and steamed asparagus
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms and a splash of Marsala wine, served with potato gratin and a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables

Third Course

Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline cream
Raspberry Panna Cotta with a Madeleine

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.