Trois et Trois

February 2nd-4th

please select one item per course

First Course

Pork Belly over Purée of Carrots
braised pork belly plated over a purée of carrots
and finished with a mango peppercorn chutney
French Onion Soup Gratinée
a hearty soup baked to perfection
Roasted Beets, Goat Cheese Salad with Toasted Walnuts
baby greens and wild arugula tossed in a champagne-vinaigrette,
topped with a warm goat cheese, toasted walnuts and roasted beets

Second Course

a hearty beef sauce served over tagliatelle pasta
Mahi-Mahi en Papillote
mahi-mahi layered over polenta, spinach, sautéed mushrooms
and topped with tapenade, cooked enclosed a parchment package
Pork Sausage Kabobs
house-made pork sausages skewered with seasonal vegetables
and drizzled with a honey-mint glaze, plated over a confetti rice pilaf

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

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.