Trois et Trois

January 19th-21st

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 honey-mustard glaze
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, plated with an arugula salad
tossed in a truffle oil vinaigrette with dried figs and toasted walnuts
Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon

Second Course

Braised Short Ribs
tender slow roasted beef short ribs plated over house-made wide noodles,
with roasted carrots and caramelized shallots
Provençale fish stew prepared with salmon, cobia, rock shrimp, scallops and clams, served with a garlic crouton topped with rouille
Bangers and Mash
house-made pork sausage served over a Yukon potato mash
and finished with a bordelaise sauce (onion gravy)

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake
filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
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.