Trois et Trois

February 21st-23rd

please select one item per course

First Course

Salmon Cake with Tarragon Aïoli
salmon cake topped with a tarragon aïoli & served with a petit arugula salad
Roasted Carrot Soup with Citrus & Cumin
Eggplant Moussaka
beef sauce layered with eggplant & béchamel

Second Course

Shrimp with Spring Pea Ravioli
bay shrimp prepared in a sherry cream sauce
with house-made spring pea ravioli & spinach
duck confit, pork ribs, savory stew of northern white beans,
topped with seasoned bread crumbs and baked
Roasted Pork Tenderloin with Braised Cabbage
pan-roasted pork tenderloin plated with braised cabbage
prepared with smoked bacon, onions and apples,
finished with a Madeira glaze and served with roasted new potatoes

Third Course

Cherry Clafouti
topped with vanilla ice cream
Pavlova with Passion Fruit Curd
a meringue shell filled with chantilly cream & topped with passion fruit curd
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.