Trois et Trois

September 29th-October 1st

please select one item per course

First Course

La Caesar Salad Wedge with Bacon Croutons
Roasted Butternut Squash Soup with Fried Pancetta
Smoked Salmon Platter
served with capers, pickled red onions and toast points

Second Course

Petite Filet with Béarnaise Sauce
filet mignon, grilled to preferred temperature, and finished with béarnaise sauce, served with pommes galette and a medley of seasonal vegetables
Sanddab with Lemon-Chive Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-chive sauce served with confetti rice and seasonal vegetables
Lapin à la Moutarde
organic rabbit braised with herbs, shallots, mushrooms, mustard and white wine, served with house-made wide noodles and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
Panna Cotta with Summer Peaches Macerated Summer Fruit
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.