Trois et Trois

October 11th-13th

please select one item per course

First Course

Black Bean Soup
topped with a dollop of crème fraîche & cilantro
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart, topped with an italian parsley salad
La Caesar Salad Wedge with Bacon Croutons

Second Course

Braised Beef Cheeks
slowly braised in red wine with bacon, herbs, garlic & mushrooms,
plated with swiss chard & polenta
Seabass wrapped with Sweet Potatoes
seabass wrapped sweet potatoes, pan seared, plated over caramelized shallots & finished with a pinot noir beurre rouge, served with a medley of seasonal vegetables
Cornish Game Hen with a Savory Mushroom Bread Pudding
roasted cornish game hen, plated over a savory mushroom bread pudding,
finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane & a poached pear
Chocolate Pots de Crème
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.