Trois et Trois

March 21st-23rd

please select one item per course

First Course

Seared Tuna Wraps
seared tuna, quinoa, feta cheese, pickles red onions and mint
wrapped in butter lettuce
Charred Radish and Mâche Salad
charred radishes, roasted beets and mâche tossed in a citrus vinaigrette,
served with grilled bread
Split Pea Soup

Second Course

Cornish Game Hen with Chimichurri
roasted cornish game hen topped with chimichurri and served with Israel couscous, and grilled asparagus
Hanger Steak with Bordelaise Sauce
prime hanger steak grilled to your preferred temperature, finished with a bordelaise sauce & served with roasted fingerling potatoes and a grilled romaine wedge
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with sliced almonds, served with confetti rice and a medley of seasonal vegetables

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard
over caramelized rum bananas, topped with brûlée vanilla sugar
Blueberry Tart
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.