Trois et Trois

November 14th-16th

please select one item per course

First Course

Roasted Cauliflower, Pomegranate & Hazelnut Salad
Roasted cauliflower, celery, flat-leaf parsley, pomegranates& hazelnuts
tossed in a sherry vinaigrette
Caramelized Onion, Apple and Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples & blue cheese, baked & served with a small arugula salad
White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom

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
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
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

Gingerbread Cake with Poached Pears
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.