Trois et Trois

January 10th-12th

please select one item per course

First Course

Eggplant & Cumin Soup
topped with a crumble of feta cheese
Kobe Steak Carpaccio
thinly sliced Kobe beef, caper olive oil wild arugula & grilled toast points
Winter Squash & Prosciutto Raviolis
ravioli filled with a savory mixture of roasted squash & prosciutto,
finished with a sage brown butter sauce

Second Course

Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a yukon potato mash & a medley of seasonal vegetables
Seared Tuna with a Hazelnut Relish
pacific coast yellow tail tuna pan seared to a medium-rare temperature
& finished with a hazelnut relish, plated with a pilaf of black forbidden rice
& a medley of seasonal vegetables
Chicken Milanese
jidori chicken breast, flatten & lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers & a squeeze of lemon, finished with a brown butter sauce & served with house-made fettuccine & a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Pistachio Lemon cake
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.