Trois et Trois

November 15th-17th

Celebrating the Arrival of Beaujolais Nouveau 2016

please select one item per course

First Course

Duck Pâté
country pâté served with toast points, pickled onions & marinated mushrooms
Chestnut & Pear Soup
Blue Cheese Soufflé
served with a salad of belgian endive, frisée, apples, fennel & pomegranates
tossed in a walnut oil vinaigrette

Second Course

Coq au Vin
classic French… jidori chicken thigh-leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots & roasted new potatoes
Provençal Lamb Chops over Flageolet Ragoût
lamb chops marinated with herbs & garlic, grilled & plated over a bed of a flageolet ragout, finished with a sage au jus, served with a medley of seasonal vegetables
Skate with Capers, Cornichons & Brown Butter Sauce
skate poached in a savory broth & finished with a brown butter sauce with capers & cornichons, served with pommes vapeur & haricot verts

Third Course

layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries & chantilly cream
frangipane enclosed in puff pastry & served with a berry coulis
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.