Trois et Trois

December 26th-28th

please select one item per course

First Course

Butternut Squash Soup
Bibb Salad with Roquefort Cheese & Spicy-Candied Pecans
bibb & wild baby arugula tossed in a sherry-vinaigrette with shaved red onions,
Roquefort cheese & spicy-candied pecans
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad

Second Course

Veal Scaloppini & Wild Mushroom-Madeira Sauce
veal, flatten & lightly coated with seasoned bread crumbs, pan sautéed with shallots,
finished with a wild mushroom Maderia sauce, served with a savory bread pudding
& medley of seasonal vegetables
Blackened Filet with Roquefort Sauce
filet coated lightly with Cajun seasonings, blackened, finished with a Roquefort cream sauce, served with a twice-baked potato & green beans
Porcini Dusted Salmon
Scottish salmon dusted with porcini powder, pan seared, plated over caramelized shallots & finished with beurre rouge, served with seasonal vegetables

Third Course

Cheese Cake
Apple Tart Tatin
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce & 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.