Trois et Trois

March 10th-12th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Grilled Asparagus and Country French Ham Platter
grilled asparagus wrapped with thinly sliced ham, plated with Belgium endive and finished with drizzle of sauce ravigote, served with rustic-country bread toast points
Moules Marinière
steamed with herbs, garlic, white wine and cream

Second Course

Veal Shank Osso Buco with Fettuccini
veal shanks slow roasted with veal stock, white wine, herbs, onions, carrots, mushrooms and Kalamata olives, plated with house–made wide noodles
Roasted Tarragon Chicken & Pommes Frites
one-half Jidori chicken layered with a mixture of tarragon butter & beech mushrooms, roasted & finished with a tarragon au jus, served with pommes frites and a medley of seasonal vegetables
Corvina Sea Bass over Red Quinoa
Corvina sea bass, seasoned and seared in a hot pan, plated over a bed of red quinoa and finished with pipérade and sautéed beech mushrooms, served with a medley of seasonal vegetables

Third Course

Crème Brûlée
a sweet tahitian vanilla cream custard topped with a brûlée vanilla sugar
Lemon Pudding Cake with Berry Potpourri
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.