Trois et Trois

December 12th-14th

please select one item per course

First Course

Asparagus Soup
topped with seasoned croutons
Shrimp en Croûte
prawns marinated with parsley & garlic, wrapped in puff pastry & baked,
served with a roasted red bell pepper coulis
Persimmon, Beet & Citrus Salad
fuyu persimmons, roasted beets & citrus, plated with a salad of arugula, Belgium endive & watercress tossed in a citrus vinaigrette

Second Course

Flat Iron Steak with Diane Sauce and Pommes Galette
USDA Prime flat iron steak pan seared, sliced & finished with Diane sauce,
served with pommes galette & seasonal vegetables
Chicken with a Wild Mushroom Stuffing
Jidori chicken thigh-leg portion filled with a savory mushroom & sage stuffing, finished with a port wine sauce & plated with roasted potatoes wedges & a medley of seasonal vegetables
Pecan-Crusted Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned & coated with pecans, pan sautéed,
served with rice pilaf & a medley of seasonal vegetables

Third Course

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