Trois et Trois

October 20th-22nd

please select one item per course

First Course

Caramelized Onion, Pancetta & Blue Cheese Tart
topped with a salad of baby greens & julienne pears tossed in truffle oil vinaigrette
Pork Belly with Delicata Squash
braised pork belly plated over a purée of delicata squash
and finished with a roasted chili-orange glaze
White Bean and Kale Soup
white beans, mirepoix, bacon and kale

Second Course

Coq au Vin with Braised Carrots, Confit Shallots and Roasted New Potatoes
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with mushrooms, served with braised carrots,
confit shallots and roasted new potatoes
Surf and Turf
Petit Filet with Sauce Bordelaise and a Grilled Prawn
filet mignon, grilled to preferred temperature, served over a pommes galette, topped with a slice of St. Agur cheese and finished with a red wine sauce,
served with a grilled prawn and a medley of seasonal vegetables
Salmon with Garlic-Parsley Spaetzle
pan-roasted Scottish salmon plated over house-made spaetzle, topped with a medley of chanterelle, beech & morel mushrooms prepared in a port wine reduction, plated with a medley of seasonal vegetables

Third Course

Salted Butter Carmel Chocolate Mousse
Pumpkin Bread Pudding Brûlée
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.