Trois et Trois

November 7th-9th

please select one item per course

First Course

Fried Oysters on Creamy Grits
fresh shucked oysters coated with seasoned cornmeal,
fried and served over creamy stone-ground grits
White Bean and Kale Soup
white beans, mirepoix, bacon and kale
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges & black olives
tossed in a red wine vinaigrette

Second Course

Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash & a medley of seasonal vegetables
Short-Rib Ragù over Cardamom Pappardelle
slow braised short-ribs plated over a house-made cardamom wide noodle
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed &
finished with a sauce of brown butter, capers, lemon & parsley,
served with confetti rice & a medley of seasonal vegetables

Third Course

served with chocolate & caramel sauce
Apple Bread Pudding with a Cinnamon-Caramel Sauce
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.