Trois et Trois

January 6th-8th

please select one item per course

First Course

Smoked Salmon with Salad Russe
and Lemon-Dill Crème Fraîche
Smoked salmon topped with a lemon-dill crème fraîche, served with a small salad
of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli
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
Roast Garlic Egg Drop Soup
topped with a Parmesan crouton

Second Course

Spicy Blackened Trout over Braised Greens with Confetti Rice
Idaho trout coated lightly with Cajun seasonings and blackened
and finished with a spicy aïoli, served over braised greens and confetti rice
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with a Yukon potato mash
and broccoli rabe
Duck Confit and Andouille Sausage
served over Savory Black-Eyed Peas
for good luck and prosperity in 2015, duck confit, pork, and Andouille sausage simmered in a seasoned stew and served over a bed of savory black-eyed peas

Third Course

Gallette des Rois
"Cake of Kings"
frangipane enclosed in puff pastry,
served warm over crème anglaise and berry coulis

A lucky participant will discover a petite prize within their slice. Not only will they be crowned “king”, our treat will include a certificate for one’s own Trois et Trois dinner to be enjoyed at another time. Who knows, you may be king for a day.
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
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.