Trois et Trois

March 8th-10th

please select one item per course

First Course

TAJ Farms Goat Cheese, Beet & Blood Orange Salad Stack
drizzled with a passion fruit dressing
Mushroom & Corn Chowder
Braised Pork Belly
with a sweet & sour tomato jam

Second Course

Lamb Irish Meatloaf
plated with baby new potatoes, braised cabbage & mint au jus
Smoked Trout & Rock Shrimp Pasta
smoked trout & rock shrimp with house-made tagliatelle
in a madeira-dill cream sauce
Cornish Game Hen with a Shitake Mushroom-Herb Stuffing
roasted cornish game hen finished with a port wine sauce,
served with a medley of seasonally vegetables

Third Course

Chocolate Mousse with Cookies
frangipane enclosed in puff pastry
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.