Trois et Trois

November 1st-3rd

please select one item per course

First Course

Autumn Salad
wild arugula, endive, shaved fennel & frisée, tossed in a balsamic-fig vinaigrette
with julienne persimmons, grapes & toasted walnuts
Kale Tart
kale, onions, fennel, herbs, feta cheese and kalamata olives,
baked on a puff pastry crust
Roasted Pumpkin Soup

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with a sauce of brown butter, capers, lemon & parsley, served with confetti rice
& a medley of seasonal vegetables
Roasted Cornish Hen with a Cornbread & Oyster Mushroom Stuffing
roasted cornish hen stuffed with a savory cornbread, mushroom & sage stuffing, finished with a port wine sauce & plated with braised greens
Grilled Beef Kabob with Farro Pilaf
grilled beef kabobs, finished with chimichurri sauce, plated with a medley of roasted root vegetables & a faro pilaf

Third Course

Pecan & Chocolate Tarts
Apple Crisp
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.