Trois et Trois

April 24th-26th

please select one item per course

First Course

Raw Asparagus Salad
Tender raw asparagus with mint, parmesan cheese, toasted walnut & breadcrumbs
tossed in a lemon-olive oil dressing
Spring Pea Soup & Red Bell Pepper Foam
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad

Second Course

Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a Yukon potato mash
& a medley of seasonal vegetables
Seared Tuna with a Hazelnut Relish
pacific coast yellow tail tuna pan seared to a medium-rare temperature & finished with a hazelnut relish, plated with a pilaf of black forbidden rice & a medley of seasonal vegetables
Wagu Rib-Eye with Béarnaise Sauce
Wagu rib-eye steak, cooked to your preferred temperature, finished a béarnaise sauce,
served with a potato rösti & seasonal vegetables

Third Course

served with chocolate & caramel sauce
Crêpes Suzette with Kumquats
finished with chantilly creme & fresh berry potpourri
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.