Trois et Trois

January 26th-28th

please select one item per course

First Course

Asian Pears and Manchego Cheese Salad
Be Wise Ranch mixed baby greens, julienne Asian pears, shaved manchego cheese tossed in a walnut vinaigrette
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto
and Swiss cheese
Clams and Mussels Marinière
mussels and clams steamed with herbs, garlic, white wine and cream

Second Course

Seared Ahi over a Lemon-Barley Pilaf
with Avocado and Mango Salsa
seared ahi, prepared medium-rare, plated over a lemon-barley pilaf and topped with a fresh avocado and mango salsa, served with a medley of seasonal vegetables
Roasted Quail with a Cornbread and Morel Mushroom Stuffing
roasted quail filled with a savory stuffing of cornbread, morel mushroom
and tarragon, finished with a Madeira wine sauce
and plated with a medley of seasonal vegetables
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks slow roasted with veal stock, white wine, garlic,
carrots, tomatoes, crimini mushrooms and herbs,
served with house-made wide noodles and green beans

Third Course

Hazelnut and Nougat Semifreddo
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… served straight from the oven, thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce
and topped with 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.