Trois et Trois

November 22nd-23rd

Thanksgiving Week

please select one item per course

First Course

Roasted Carrot Soup with Citrus & Cumin
Kale, Roasted Delicata Squash & Farro Salad
kale & seasonal salad greens, roasted delicata squash, farro, julienne pears & toasted pecans tossed in a white balsamic-pear vinaigrette
House-Cured Salmon with Potato Rösti

Second Course

House-Cured Salmon with Potato Rösti Choucroute Garnie
House-Cured Salmon with Potato Rösti sauerkraut braised with smoked pork, herbs, onions & apples, served with grilled pork ribs, pork sausage, kielbasa & steamed new potatoes, served with a horseradish mustard
Salmon with Pancetta & Sage-Brown Butter
scottish salmon, pan sautéed in brown butter with shallots, sage & pancetta, plated over a purée of delicata squash and served with green beans
Roasted Quail with a Wild Mushroom Stuffing

Third Course

Sticky Date Cake with Jack Daniel Sauce
topped with a scoop of vanilla ice cream
Pear Tart
flaky crust topped with frangipane & a poached pear
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.