Trois et Trois

March 7th-9th

please select one item per course

First Course

White Bean Soup
slow-cooked savory, northern white bean soup
Savory Mushroom and Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, served with with an Italian parsley salad
House-Cured Salmon with Burrata
burrata cheese plated over cured salmon, drizzled with a lemon-caper vinaigrette & fried leeks, served with grilled focaccia bread

Second Course

Blanquette de Veau
a classic French veal ragout, veal simmer in veal stock with a bouquet garni,
onions, white wine,pearl onions, button mushrooms & finished with cream,
served over house-made wide noodles
Salmon en Papillote Scottish
salmon over a bed of braised fennel, leeks, fingerlings & mushrooms, layered with tomato concassé, lemon & herbs, steam cooked in a parchment package
Coq au Vin
classic French… Jidori chicken marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots & roasted new potatoes

Third Course

Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.