Trois et Trois

October 4th-6th

please select one item per course

First Course

October Salad
wild arugula, baby kale & frisée, tossed in a balsamic-fig vinaigrette
with julienne persimmons, pears, shaved fennel & toasted pecans
Moules Mariniere
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes
Roasted Butternut Soup

Second Course

Short-Rib Ragù over Cardamom Pappardelle
slow braised short-ribs plated over a house-made cardamom wide noodle
Salmon with Pistachio-Mint Salsa Verde
scottish salmon pan-roasted & finished with a pistachio-mint salsa verde,
served with roasted red potatoes & wilted spinach
Chicken Breast stuffed with Dried Figs & Fontina Cheese
jidori chicken breast stuffed with dried-fig & fontina cheese, roasted
& plated with a sweet potato gratin & a medley of seasonal vegetables

Third Course

Apple Cake
served with salted caramel ice-cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice 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.