Trois et Trois

April 18th-20th

please select one item per course

First Course

Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots & parmesan cheese,
finished with mornay sauce & baked
Pissaladiere Flatbread
layered with caramelized onions, anchovy fillets, niçoise olives & fresh herbs,
served with a small of mixed baby greens tossed in a Dijon vinaigrette
Roasted Carrot, Thyme & Citrus Soup

Second Course

Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a yukon potato mash & a medley of seasonal vegetables
Seared Tuna with a Hazelnut Relish
pacific coast yellow tail tuna pan seared to a medium-rare temperature
& finished with a hazelnut relish, plated with a pilaf of black forbidden rice
& a medley of seasonal vegetables
Veal Shank Osso Buco with Fettuccini
veal shanks slow roasted with veal stock, white wine, herbs, onions, carrots, mushrooms & Kalamata olives, plated with house-made wide noodles

Third Course

Pistachio Lemon Cake
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries & 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.