Trois et Trois

October 18th-20th

please select one item per course

First Course

Belgian Endive Salad with Apples & Pomegranates
belgian endive, mixed greens, shaved apples, fennel & pomegranate seeds,
drizzled with a buttermilk dressing & topped with spicy pecans
House-Cured Salmon Plate
house-cured salmon, dill sour cream, capers & toast points
Shrimp Bisque
with smoked paprika allumettes

Second Course

Grilled Swordfish with Farro Pilaf
grilled swordfish finished with chimichurri sauce, plated with a medley of roasted root vegetables & a faro pilaf
Provençal Lamb Chops
grilled Provençal lamb chops, finished with an herb au jus, served with roasted fingerling potatoes and a medley of seasonal vegetables
Roasted Duck Breast with a Wild Mushroom-Cognac Sauce
duck breast pan roasted to perfection, sliced & finished with a wild mushroom-cognac sauce, served with a roasted sweet potato & sautéed green bean with toasted hazelnuts

Third Course

Apple Tart Tatin
thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce & topped with vanilla ice cream
Pumpkin Cheesecake
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.