Trois et Trois

February 9th-11th

please select one item per course

First Course

Corn, Curry and Coconut Soup
Smoked Salmon with Potato Salad
smoked salmon plated with a potato salad with Yukon potatoes, celery, radishes
and dill aïoli
Scallop Dynamite
one-half shell scallop topped with a savory mixture of shitake mushrooms, shallots and chorizo sauce

Second Course

Calamari stuffed with Andouille Stuffing
calamari filled with a Andouille sausage stuffing, plated over herb risotto and finished with tomato sauce, served with a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit and a duo of house-made pork sausage,
served over a bed of savory French green lentils
the Italian classic made our way… béchamel, meat sauce and house-made noodles

Third Course

frangipane enclosed in puff pastry

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.