Trois et Trois

November 17th-19th

please select one item per course

First Course

Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots and parmesan cheese, finished with mornay sauce and baked
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Chestnut and Pear Soup

Second Course

Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions, plated over house-made wide noodles and served with haricot verts
Skate with Capers, Cornichons and Brown Butter Sauce
skate poached in a savory broth and finished with a brown butter sauce with capers and cornichons, served with pommes vapeur and haricot verts
prepared in the style of Toulouse…duck confit, pork, and Toulouse sausages
in a seasoned stew of northern white beans,
topped with seasoned bread crumbs and baked

Third Course

frangipane enclosed in puff pastry, served over crème anglaise
Chocolate Marquis
served with fresh berry coulis
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.