Trois et Trois

February 27th – March 1st

please select one item per course

First Course

Clam, Corn & Potato Chowder
clam, roasted corn, potatoes & smoked bacon
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges & black olives tossed in a red wine vinaigrette
Braised Oxtail Ravioli with Truffle Cream
house-made ravioli filled braised oxtail, prepared in a cream truffle sauce, drizzled with a bordelaise glaze

Second Course

Stuffed Calamari served with Squid Ink Pasta
calamari stuffed with a mixture shrimp, Andouille sausage, red bell peppers & shallots, cooked in a savory shellfish broth & served over house-made squid ink pasta
Bangers & Mash
grilled sausage served over a Yukon potato mash & finished with a bordelaise sauce, served with a medley of seasonal vegetables
Dill-Crusted Pork Loin with Blistered Tomatoes, Wheatberries & Pea
pork loin crusted with a garlic, dill & lemon paste, roasted & served over a bed of wheatberries, arugula, peas, cherry tomatoes & feta cheese

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Baked Alaska
strawberry-pistachio ice-cream over a kumquat spouge cake, enclosed in meringue & bake
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.