Trois et Trois

November 28th-30th

please select one item per course

First Course

Steamed Clams with Garlic Toast
Clams steamed in white wine, served with garlic
Autumn Salad
mixed greens tossed in a balsamic-fig vinaigrette with julienne persimmons, pears,
shaved fennel & toasted pecans
Mushroom Bisque

Second Course

Proven├žal Lamb Chops over French Lentils
lamb chops marinated with herbs & garlic, grilled & plated over a bed of a savory French lentils, finished with a sage au jus, served with a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Chicken Marsala
one-quarter Jidori chicken pan-roasted with shallots, mushrooms & a splash of Marsala wine, served with roasted potatoes & wilted spinach

Third Course

Sticky Date Cake with Jack Daniel Sauce
topped with a scoop of vanilla ice cream
Pear Tart
flaky crust topped with frangipane & a poached pear
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.