Trois et Trois

December 4th-6th

please select one item per course

First Course

White Bean & Kale Soup
white beans, mirepoix, bacon & kale
Butternut Squash Raviolis with a Beurre Noisette
ravioli filled with a savory mixture of roasted butternut squash, caramelized onions,
mozzarella cheese & herbs, finished with a beurre noisette
Cured Salmon Salad
fresh watercress & wild arugula tossed in a lemon-caper vinaigrette,
served over cured salmon salmon & topped with thinly sliced red onions,
chopped hard-boiled eggs & pumpernickel croutons

Second Course

Roasted Chicken over Cardamom Pasta Ribbons
one-quarter Jidori chicken roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted greens, mushrooms & toasted almonds in a brown butter sauce, topped with fresh ricotta
Seafood Newburg Vol-Au-Vent
halibut, shrimp & salmon prepared in a sherry-dill sauce & served over a puff pastry shell, plated with a medley of seasonal vegetables
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, cremini mushrooms & herbs, served over house-made wide noodles

Third Course

Gingerbread Cake with Poached Pears
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.