Trois et Trois

December 6th-8th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, swiss, provolone & parmesan cheeses, baked to perfection
Salad Lyonnaise
frisée & mixed greens tossed in a warm truffle oil vinaigrette with pancetta,
new potatoes & seasoned croutons, topped with a farm-fresh poached egg
Mountain Meadow Mushroom Ravioli
a medley of mushrooms wrapped in wonton,
drizzled with truffle oil & a mushroom cream sauce

Second Course

jidori chicken breast, flatted & coated with seasoned bread crumbs, pan sautéed & finished with a lemon-carper pan sauce, served with a house-made wide noodles
& a medley of seasonal vegetables
Roasted Pork Tenderloin wrapped with Sage & Applewood Smoked Bacon
pan-roasted savory pork tenderloin finished with a madeira wine sauce, served with rösti potatoes & a medley of seasonal vegetables
Shrimp & Salmon Gnocchi
salmon & prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence & asparagus, finished with white wine & a squeeze of lemon, served with fresh parsley-garlic gnocchi

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm
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.