Trois et Trois

October 25th-27th

please select one item per course

First Course

Salad Lyonnaise
frisée & mixed greens tossed in a warm truffle oil vinaigrette with pancetta, new potatoes & seasoned croutons, topped with a farm-fresh poached egg
Frog Legs with Rémoulade
frog legs breaded & fried, served with a rémoulade sauce
Apple & Fennel soup

Second Course

Flemish Stew
slow braised beef stew served over house-made paprika pasta ribbons
Seafood Newburg Vol-Au-Vent
shrimp, salmon & mussels prepared in a sherry-dill sauce & served over a puff pastry shell, plated with a medley of seasonal vegetables
Chicken Breast with a Feta Cheese, Sundried Tomato & Kalamata Olive Stuffing
jidori airline chicken breast filled with a feta cheese, sundried tomato
& kalamata olive stuffing, roasted & plated with roasted fingerling potatoes
& a medley of seasonal vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Butterscotch Bubino
aka: Butterscotch 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.