Trois et Trois

January 3rd-5th

please select one item per course

First Course

Kale and Cara Cara Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with Cara Cara oranges, dried pears, shaved fennel and toasted hazelnuts
Cajun Fried Oysters over a bed of Black-Eye Peas
fresh shucked oysters coated with Cajun seasoned cornmeal, fried
and served with a bed of savory black-eye peas
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto
and Swiss cheese

Second Course

Roasted Chicken over Cardamom Pasta Ribbons
one-quarter jidori chicken roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted greens, mushrooms & toasted almonds
in a brown butter sauce, topped with fresh ricotta
Seafood Tagliatelle
shrimp, mussels, baramundi & salmon in a prepared in a sherry cream sauce
and served over house-made tagliatelle pasta
Hanger Steak with Diane Sauce & Pommes Galette
prime hanger steak pan seared to preferred temperature,
sliced & plated over a pommes galette, finished with diane sauce
& served with a medley of seasonal vegetables

Third Course

Pavlova with Passion Fruit Curd
a meringue shell filled with chantilly cream & topped with passion fruit curd
Gingerbread Cake with Poached Pears

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.