Trois et Trois

April 3rd-5th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta & Swiss cheese
Pickled Shrimp with German Potato Salad
Wedge Salad with Spicy Bacon & Blue Cheese Dressing

Second Course

Sand Dabs with Farro Risotto
a tender white fish, seasoned & lightly battered, pan sautéed & plated over a farro risotto, served with a medley of seasonal vegetables
Cajun Braised Short Ribs over Grits
slow braised Cajun beef short ribs plated over creamy grits
Duck Confit with Mashed Potatoes
confit Maple Leaf duck legs, plated over mashed potatoes & finished with a truffle-mushroom sauce, served with a medley of seasonal vegetables

Third Course

Lemon Poppy Seed Pound Cake with Strawberries
Homemade "Snicker Bar"
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.