Trois et Trois

March 29th-31st

please select one item per course

First Course

Yukon-Celery Cream Soup & Roasted Beet Soup
a soup duo – topped with pork belly “croutons”
Shrimp & Grits
spicy shrimp & andouille sausage served over southern grits
Salad Lyonnaise
frisée & curly endive tossed in a warm truffle oil vinaigrette with pancetta,
new potatoes & seasoned croutons, topped with a farm-fresh poached egg

Second Course

Chicken Cordon Bleu
chicken breast stuffed with prosciutto & Swiss cheese & pan roasted, topped with a mushroom-Madeira wine sauce, served mashed Yukon potatoes & grilled asparagus
Salmon Roulade with Israeli Couscous, Spring Peas & Mint
Scottish salmon rolled with parsley, preserved lemon & pistachios,
finished with a citrus glaze, plated over Israeli couscous prepared with spring peas,
asparagus & fresh mint
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot & pearl onions,
plated over house-made wide noodles & served with haricot verts

Third Course

Citrus Polenta Cake with Strawberries & Coconut Sorbet
Fondant au Chocolat
warm chocolate lava cake with a rich creamy center, 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.