Trois et Trois

December 20th–22nd

please select one item per course

First Course

Beet Salad
roasted beets with crème fraîche, pistachio granola, grapes & blue cheese
Hen-of-the-Woods Salad
hen-of -the-woods mushroom roasted & drizzled with truffle oil vinaigrette, plated over ricotta cheese & a butternut squash purée, served with a salad of mixed greens
White Bean, Roasted Chestnuts & Kale Soup

Second Course

Chicken Cordon Bleu
chicken breast layered with prosciutto & swiss cheese, pan roasted & topped with a mushroom-Madeira wine sauce, served with mashed Yukon potatoes & vert haricot
Peppercorn-Crusted Yellow Tail with Polenta
pacific coast yellow tail tuna coated with crushed peppercorn, pan seared to a medium-rare temperature, plated with red bell peppercorn polenta
& a medley of seasonal vegetables
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served with house-made wide noodles & broccoli rabe

Third Course

Christmas Cake
Île Flottante de Noël
floating Island – mounds of poached meringue, floating in crème anglaise drizzled with crushed peppermint candy & white chocolate curls
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.