Trois et Trois

March 1st-3rd

please select one item per course

First Course

Shrimp Bisque
with smoked paprika allumettes
House-Cured Salmon Plate
house-cured salmon, dill sour cream, capers & toast points
Rainbow Salad
baby greens, radishes, pickled carrots, broccoli, cauliflower & candied pecans
tossed in a sangria dressing

Second Course

New Zealand Lamb Burger
brioche bun, roasted red bell aïoli, blue cheese, red onions & arugula
served with French fries
Salmon Roulade
Scottish salmon rolled with a savory blend of mixed nuts & citrus pesto,
plated over herb risotto & finished with a tomato-garlic sauce,
served with a medley of seasonally vegetables
braised beef short ribs plated with Yukon mashed potatoes
& a medley of seasonally vegetables

Third Course

Floating Island
mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce
and topped with almond florentine
Vanilla Peppercorn & Strawberry Ice Cream Cake
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.