Trois et Trois

October 27th-29th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup baked to perfection
Dill Gnocchi and Smoked Salmon
Butternut Squash Farmer’s Salad

Second Course

Braised Lamb Shank with Wide Noodles
lamb shanks slow roasted with veal stock, red wine, tomatoes, shallots,
herbs, mushrooms and cattots, plated over house-made wide noodles
and served with a medley of seasonal vegetables
Lapin à la Moutarde
organic rabbit braised with herbs, shallots, mushrooms, mustard and white wine, served with roasted baby potatoes and a medley of seasonal vegetables
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Pumpkin Cheesecake
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.