Trois et Trois

November 29th-December 1st

please select one item per course

First Course

Sweet Potato Galette
roasted sweet potatoes, goat cheese, pumpkin seeds & herbs baked on a flakey crust, top with a salad of winter greens tossed in a walnut vinaigrette
Winter Squash Soup
topped with fried leeks
Salmon Belly Tartar & Shrimp Cocktail Duo

Second Course

Barramundi with Roasted Root Vegetables
filets of barramundi sautéed in olive oil, plated over farro pilaf, served with a medley of roasted root vegetables & mushrooms
Roasted Cornish Hen with a Cornbread
& Wild Mushroom Stuffing
roasted cornish hen stuffed with a savory cornbread, mushroom & sage stuffing, finished with a port wine sauce & served with a medley of seasonal vegetables
Lamb with Cardamom Pasta Ribbons
braised lamb, house-made cardamom pasta, toast almond slivers & baby kale, finished with fresh ricotta cheese & pomegranate seeds

Third Course

Apple Cranberry Cake
topped with a scoop of vanilla ice cream
Pumpkin Roulade
topped with chantilly 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.