Trois et Trois

December 26th-27th

please select one item per course

First Course

Blue Cheese Soufflé with a Roasted Beet Salad
roasted beets tossed in a buttermilk dressing with mixed greens,
served with a blue cheese soufflé
Butternut Squash Ravioli
house-made ravioli filled with savory mixture of roasted butternut squash, ricotta & sage, served in brown butter sage sauce
Lobster-Sherry Bisque with a Corn Muffin

Second Course

Branzino with Hazelnut Relish
pan-seared branzino plated over a rice pilaf & finished with a hazelnut relish,
plated with seasonal vegetables
Blackened Rib-Eye with Roquefort Sauce
prime rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served papa braves & seasonal vegetables
Duck Confit with Cranberry Brigade Sauce
confit Maple Leaf Duck, confit & finished with a cranberry brigade,
served with a sweet potato gratin & seasonal vegetable

Third Course

Chocolate Soufflé with Eggnog Crème Anglaise
Pomegranate, Coconut & White Chocolate Mousse Trifle
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.