Trois et Trois

January 31st-February 2nd

please select one item per course

First Course

Roasted Red Bell Pepper Soup with a Parmesan-Garlic Crouton
Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots and parmesan cheese, finished with mornay sauce and baked
Cured Salmon Salad
fresh watercress & wild arugula tossed in a lemon-caper vinaigrette,
served over cured salmon salmon and topped with thinly sliced red onions,
chopped hard-boiled eggs and pumpernickel croutons

Second Course

Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served with house-made wide noodles
Chicken Cordon Bleu
chicken breast layered with prosciutto & swiss cheese, pan roasted & topped with a mushroom-Madeira wine sauce, served with mashed Yukon potatoes & vert haricot
Shrimp à la Provençale
prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic, herbes de Provence & seasonal vegetables, finished with white wine & a squeeze of lemon, served over a fresh parsley-garlic gnocchi

Third Course

layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries & chantilly cream
Blueberry Cornmeal Cake
served warm with 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.