Trois et Trois

December 19th-21st

please select one item per course

First Course

Italian Wedding Soup
Scallop Dynamite
one-half shell scallop topped with a savory mixture of shitake mushrooms,
shallots and chorizo sauce
Bibb Salad with Roquefort Cheese & Spicy-Candied Pecans
bibb, endive & wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, Roquefort cheese & spicy-candied pecans

Second Course

Roasted Quail with an Herb Bread Pudding
Texas quail filled with an herb-bread pudding, roasted & finished with a wild mushroom-Madère sauce, served with a medley of seasonal vegetables
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
Stuffed Calamari served with Squid Ink Pasta
calamari stuffed with a mixture of shrimp, Andouille sausage, red bell peppers and shallots, cooked in a savory shellfish broth and served over house-made squid ink pasta

Third Course

Chocolate Marquis
Île Flottante de Noël
floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with crushed peppermint candy & white chocolate curls
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.