Trois et Trois

January 12th-14th

please select one item per course

First Course

Savory Mushroom and Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, topped with an Italian parsley salad
French Onion Soup Gratinée
a hearty soup baked to perfection
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges and black olives
tossed in a red wine vinaigrette

Second Course

Cobia and Shrimp Papillote
corbia and shrimp over a bed of braised fennel, leeks
and trumpet mushrooms, layered with a tomato concassée, lemon & herbs,
steamed cooked in a parchment package
Roasted Pork Tenderloin with Braised Cabbage
pan-roasted pork tenderloin plated with braised cabbage
prepared with smoked bacon, onions and apples, finished with a Madeira glaze
and served with pommes vapeur
Lamb Chops en Croûte
lamb chops marinated in herbs and garlic, wrapped in puff pastry and baked,
plated over roasted root vegetables

Third Course

Cherry Clafouti
topped with vanilla ice cream
Pear Tart
Dessert du Jour
flaky crust topped with frangipane and a poached pear

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.