Trois et Trois

February 7th-9th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom
Caramelized Onion, Apple and Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples
& blue cheese, baked & served with a small arugula salad
Tuscan Kale Salad with Fennel Radishes & Ricotta Salata

Second Course

Cornish Game Hen over a Creamy Winter Succotash
cornish game hen seasoned with herbs & roasted, plated over a winter vegetable succotash & finished with a roasted garlic au jus, served with roasted fingerlings
Steak Haché & Truffle Fries
fresh ground beef cooked to preferred temperature,topped with caramelized
shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with truffle fries & a medley of seasonal vegetables
Salmon en Papillote
scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms
& fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon,
enclosed in a parchment package & steamed cooked

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake
filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
Butterscotch Pots de Crème with Salted Caramel
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.