Trois et Trois

March 22nd-24th

please select one item per course

First Course

Green Cabbage Soup
Scallops Dynamite
scallops in half-shell with shitake mushroom sauce
Mushroom Vol-au-Vent
wild mushrooms, shallot & herbs prepared in a cognac cream sauce,
served over a pastry shell

Second Course

Mixed Grill
grilled lamb chop, duck confit and a duo of house-made pork sausage,
served over a bed of savory French green lentils
Veal “Blanquette”
slow simmered veal stew with white wine, herbs, carrorts & mushrooms,
served over a rice pilaf
Trout Amandine
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter
with sliced almonds, served mashed potato and steamed asparagus

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
topped with vanilla ice-cream
Chocolate Mousse with Cookies
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.