Trois et Trois

October 17th-19th

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes
Roasted Delicata Squash Soup
roasted delicata squash with thyme & caramelized onions
Tuscan Kale Salad with Fennel, Radishes & Ricotta Salata

Second Course

Herb-Roasted Poussin with Kabocha Squash Bread Pudding
one-half young organic chicken, herb-roasted & plated over a kabocha squash bread pudding with roasted corn, smoked ham & hatch chilies, finished with an herb au jus
Ono over wilted Spinach with a Tomato-Kalamata Concassé
ono wrapped in bacon & pan seared, plated over a bed of savory wilted spinach & leeks, finished with a roasted tomato & kalamata olive concassé
Grilled Beef Kabob with Farro Pilaf
grilled beef kabobs, finished with chimichurri sauce, plated with a medley of roasted root vegetables & a faro pilaf

Third Course

Apple & Cranberry Crisp
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate 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.