Trois et Trois

January 5th-7th

please select one item per course

First Course

Kale Caesar Salad with Toasted Breadcrumbs and Goat Cheese
Roast Garlic Egg Drop Soup
topped with a Parmesan crouton
Fried Oysters on Creamy Grits
fresh shucked oysters coated with seasoned cornmeal,
fried and served over creamy stone-ground grits

Second Course

Seafood Newburg Pasta
scallops, shrimp, John Dory, and salmon in a prepared in a lobster-sherry
cream sauce and served over house-made wide noodles
Duck Confit and Savory Black-Eyed Peas with Andouille
for good luck and prosperity in 2016, duck confit plated over a savory stew of black-eyed peas simmered with Andouille sausage
Pork Chop with Collard
Karabuta pork chop coated with seasoned breadcrumbs and pan-fried,
finished with a shallot-brown butter pan sauce,
plated with southern collard greens and roasted new potatoes

Third Course

Gallette des Rois
“Cake of Kings”
frangipane enclosed in puff pastry,
served warm over crème anglaise and berry coulis
A lucky participant will discover a petite prize within their slice.
Not only will he be crowned “king”, our treat will include a certificate for one’s own Trois et Trois dinner to be enjoyed at another time.
Who knows, you may be king for a day.
Chocolate Bomb
a molded chocolate, Bavarian cream dessert with brandy cherries and pralines (gluten free)
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.