Trois et Trois

December 5th-7th

please select one item per course

First Course

Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Charcuterie Plate
duck pâté, pâté mousse, salami, prosciutto served with toast points, country Dijon,
pickled onions & cornichon
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese

Second Course

Petrale Sole Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers & white wine,
served with vegetable tian & roasted fingerling potatoes
Choucroute Garnie
sauerkraut braised with smoked pork, herbs, onions & apples, served with grilled pork ribs, pork sausage, kielbasa & steamed new potatoes, served with a horseradish mustard
Steak Haché & Truffle Fries
Angus beef, ground & cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with truffle fries & a medley of seasonal vegetables

Third Course

Christmas Cake
Apple & Cranberry Tart
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.