Trois et Trois

December 13th-15th

please select one item per course

First Course

Lamb Chop Pops
lamb chops stuffed with dates, wrapped with bacon, dipped into a corn batter & deep-fried, served with a grainy mustard dipping sauce & a small arugula salad
Mushroom Soup with Goat Cheese stuffed Croquettes
Grilled Caesar & Avocado Salad with a Chipotle Crostini

Second Course

Steak Haché and Truffle Fries
fresh ground beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries & steamed asparagus
a french classic… maple leaf duck legs simmered with shallots, green olives & herbs in a veal stock served over house-made wide noodles with haricot verts
Grilled Swordfish with Farro Pilaf
grilled swordfish finished with chimichurri sauce,
plated with a medley of roasted root vegetables & a farro pilaf

Third Course

Spumoni Vacherin
layers of meringue & spumoni ice cream, topped with chantilly cream
Apple Tart Tatin
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce & vanilla ice cream
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.