Trois et Trois

October 24th-26th

please select one item per course

First Course

Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Roasted Carrot Soup with Citrus & Cumin
Autumn Kale Salad
baby kale, pomegranates, roasted delicata squash & farro
tossed in a pomegranate vinaigrette

Second Course

Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms & fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package & steamed cooked
Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi,
sautéed wild mushrooms & finished with a port wine sauce,
served with a medley of seasonal vegetables

Third Course

Banana Chocolate Bread Pudding
Apple Tart Tatin
straight from the oven thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce & vanilla ice cream
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.