Trois et Trois

October 13th-15th

please select one item per course

First Course

Butternut Squash Raviolis with a Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, caramelized onions, mozzarella cheese and herbs, finished with a beurre noisette
October Salad
wild arugula, baby kale & frisée, tossed in a balsamic-fig vinaigrette with julienne persimmons, pears, shaved fennel & toasted pecans
Carrot, Fennel & Tarragon Soup

Second Course

Sole Normande Roulade
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream-mushroom sauce,
served with pommes vaper and asparagus
Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs and pan fried, finished with a shallot-caper au jus, served with roasted fingerlings
and a medley of seasonal vegetables
Roasted Quail with a Cornbread & Oyster Mushroom Stuffing
quail stuffed with a savory cornbread, mushroom & sage stuffing and roasted, finished with a port wine sauce & plated with over braised greens

Third Course

Cherry Clafouti
topped with vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.