Trois et Trois

December 11th-13th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach & tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs & smoked bacon bits
Caramelized Onion, Apple & Blue Cheese Tart
onions caramelized with applewood bacon, topped with thinly sliced apples & blue cheese, baked & served with a small arugula salad
Roast Corn & Clam Chowder
roasted corn, smoked bacon & clams in a potato based soup

Second Course

Sea Bass en Papillote with Braised Leeks, King Trumpet Mushrooms
Pacific Ocean sea bass, over a bed of braised fennel, leeks, fingerlings, trumpet mushrooms, tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package
& steamed cooked
Coq au Vin with Braised Carrots, Confit Shallots
& Roasted New Potatoes
classic French… Jidori chicken thigh & leg marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots, confit shallots & roasted new potatoes
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with papa bravas & a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
Île Flottante de Noël
floating Island – mounds of poached meringue, floating in crème Anglaise
drizzled with crushed peppermint candy
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.