Trois et Trois

November 21st-22nd

please select one item per course

First Course

Chermoula Eggplant with Yogurt
roasted Japanese eggplant filled with a chermoula bulgur
& topped with a dollop of yogurt & cilantro
Spinach Salad with Dates, Blue Cheese & Toasted Almonds
baby spinach, dates, toasted almonds, slivered red onions & blue cheese
tossed in a sherry vinaigrette
Winter Squash Soup

Second Course

Cod Bundles with Mushroom Ragout
pacific coast cod layered with preserved lemons & herbs, wrapped in Swiss chard & pan steamed, served with a mushroom ragout & a medley of seasonal vegetables
Roasted Pork Loin Roulade
pork loin filled with a savory bread stuffing, roasted & finished with a garlic au jus,
served with roasted fingerlings & a medley of seasonal vegetables
Hanger Steak with BĂ©arnaise Sauce & Fries
prime hanger steak grilled to your preferred temperature & finished with béarnaise sauce, served with French fries & a medley of seasonal vegetables

Third Course

Chocolate Mousse
Apple & Cranberry Crisp
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.