Trois et Trois

October 6th-8th

please select one item per course

First Course

Smoked Pheasant Fall Salad
Be Wise Ranch baby lettuce greens, shaved fennel, julienne pears
and smoke pheasant tossed in a truffle oil vinaigrette
Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon
Beef Raviolis and Marchand de Vin
raviolis filled with a savory mixture of braised beef, herbs, shallots and fresh mozzarella, served in a red wine reduction sauce and finished with shaved Parmesan

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass, salmon and mussels in a prepared in a sherry-chivee sauce & served over a puff pastry shell, plated with a medley of seasonal vegetables
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks slow roasted with veal stock, white wine, garlic,
carrots, tomatoes, crimini mushrooms and herbs,
served with house-made wide noodles and green beans
Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-Madeira sauce, served with roasted fingerlings and vegetable tian

Third Course

Apple Cake
served with vanilla ice-cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar

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.