Trois et Trois

December 27th-29th

please select one item per course

First Course

Almond & Potato Soup
Grilled Baby Octopus Salad
grilled baby octopus served over a tossed salad of baby greens, roasted red bell peppers, black olives & a parsley-garlic vinaigrette
Seared Cobia with Fried Risotto Cakes

Second Course

Lobster Tail with Dill Beurre Blanc
Maine lobster tail plated over a faro-barley pilaf, finished with a dill beurre blanc & served with a medley of seasonally vegetables
Grilled Lamb over Black-Eye Peas
grilled lamb chops served over a bed of savory black-eye peas, served with sautéed swiss chard
Braised Beef over Polenta
braised beef cheeks plated over polenta, served with steamed broccolini

Third Course

Salted Butter Caramel-Chocolate Mousse
Apple & Cranberry Crisp
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.