Trois et Trois

February 23rd-25th

please select one item per course

First Course

Corn and Morel Mushroom Soup
Frog Legs Provençale
frog legs sautéed in a garlic-parsley butter sauce
Moroccan Style Israeli Couscous Salad
with roasted red bell peppers and feta cheese

Second Course

Stuffed Pork Tenderloin
pork tenderloin stuffed with savory wild mushrooms, finished with a peppercorn sauce and served with mashed potatoes and sautéed spinach
Our Paella
saffron rice, calamari, mussels, clams, scallops, chicken and chorizo
House-Made Beef Ravioli
ravioli filled with a savory mix of niçoise olives, tomatoes, pinenuts, roasted garlic and parmesan cheese, tossed in an arugula pesto sauce

Third Course

Chocolate Chip Cake and Mint Mousse
Lemon Curd and Blueberry Napoleon
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.