Trois et Trois

March 17th-19th

please select one item per course

First Course

Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons
Romaine Wedge with Blue Cheese Dressing
and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and bacon croutons
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked,
served over a Brussels sprout slaw, finished with a roasted tomato coulis

Second Course

Roasted Quail with a Cornbread & Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread, mushroom & sage stuffing,
finished with a port wine sauce & plated with braised greens
Corned Beef and Cabbage
In honor of Saint Patrick…corned beef served with steamed cabbage,
leeks, carrots and fingerling potatoes
Scottish Salmon, Braised Leeks and Spinach en Papillote
Scottish salmon over a bed of spinach, shitake mushrooms, fennel, leeks,
lemon and herbs, steamed cooked in a parchment package

Third Course

Fondant au Chocolat with Crème de Menthe Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with crème de menthe ice cream
Irish Coffee
the original
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.