Trois et Trois

November 24th-25th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Shiitake Mushroom, Sun-Dried Tomato and Roasted Garlic Soup

Second Course

Seafood Fettuccine
salmon, clams, shrimp and scallops over house-made fettuccine
prepared in a dill vermouth cream sauce
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms and a splash of Marsala wine, served with confit potatoes and a medley of seasonal vegetables
Pork Chop with Braised Cabbage and Apples
Niman Ranch pork chop, pan-fried and plated with braised cabbage
prepared with smoked bacon, onions and apples,
inished with a Madeira glaze and served with pommes vapeur

Third Course

Poach Pear and Cherry Clafouti
Fondant au Chocolat with Salted Caramel Gelato
warm chocolate lava cake with a rich creamy center,
topped with a salted caramel gelato
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.