Trois et Trois

December 18th-20th

please select one item per course

First Course

Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Caesar Salad with Cornbread Croutons
chopped romaine & baby kale tossed in our Caesar dressing, topped with cornbread croutons
Roasted Carrot Soup with Citrus & Cumin

Second Course

Shrimp & Salmon Gnocchi
salmon & prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic,
herbes de Provence & asparagus, finished with white wine & a squeeze of lemon,
served with fresh parsley-garlic gnocchi
Roasted Cornish Game Hen with Herb Bread Pudding
cornish game hen roasted & finished with a wild mushroom-Madère sauce, served with a savory herb bread pudding & a medley of seasonal vegetables
Hanger Steak with Diane Sauce over Pommes Galette
prime hanger steak pan seared to preferred temperature,
sliced & plated over a pommes galette, finished with Diane sauce &
served with a medley of seasonal vegetables

Third Course

Eggnog Bavarois
layered Bavarian cream dessert
Crêpes Banana Foster
bananas sautéed in brown sugar & rum, wrapped in sweet crêpes,
topped with 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.