Trois et Trois

March 14th-16th

please select one item per course

First Course

Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears, topped with blue cheese dressing and bacon croutons
Grilled Baby Octopus Niçoise Plate
grilled baby octopus, asparagus, fingerling potatoes, green beans, cherry tomatoes, arugula & hard-boiled farm eggs, topped with a garlic crouton & drizzled with a niçoise vinaigrette
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, swiss, provolone & parmesan cheeses, baked to perfection

Second Course

Corned Beef and Cabbage
In honor of Saint Patrick…corned beef served with steamed cabbage, leeks, carrots & potatoes
Fried Alaskan Cod & Papas Bravas
fresh Alaskan cod, beer batter & fried, served with papas bravas potatoes, slaw & tartare sauce
Bangers & Mash
grilled sausage served over a Yukon potato mash & finished with a bordelaise sauce, served with a medley of seasonal vegetables

Third Course

Fondant au Chocolat with Crème de Menthe Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with crème de menthe ice cream
Irish Coffee
the original
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.