Trois et Trois

November 3rd-5th

please select one item per course

First Course

a classic French onion tart layered with caramelized onions, anchovy fillets,
niçoise olives and fresh herbs, served with a small of mixed baby greens
tossed in a Dijon vinaigrette
French Lentil and Kale Soup
slow-cooked savory French lentil soup prepared with smoked pork, herbs and kale
Terrine de Lapin
country pâté served with toast points, pickled onions, marinated king trumpet mushrooms and petite frisée salad tossed in a Dijon vinaigrette

Second Course

Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce
and topped with caramelized onions, served with a Yukon potato mash
and a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Stuffed Calamari served with Squid Ink Gnocchi
calamari stuffed with a mixture shrimp, Andouille sausage,
red bell peppers and shallots, cooked in a savory shellfish broth
and served over house-made squid ink gnocchi

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake filled with a layer of cherry jam, plated with a scoop of 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.