Trois et Trois

February 6th-8th

please select one item per course

First Course

Spring Pea Soup
with pork belly croutons
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad
Salad Lyonnaise
frisée & mixed greens tossed in a warm truffle oil vinaigrette with pancetta, new potatoes & seasoned croutons, topped with a farm-fresh poached egg

Second Course

Chicken Wiener Schnitzel
jidori chicken breast, flatted & coated with seasoned bread crumbs, pan sautéed
& finished with a lemon-caper pan sauce, served with a house-made wide noodles
& a medley of seasonal vegetables
Sea Bass over Farro Pilaf
pan seared, plated over a farro pilaf with preserved lemons, capers, green olives & roasted red bell pepper, finished with a brown butter fried caper sauce
Grilled Filet Skewers
skewered filet wrapped in bacon, grilled to your preferred temperature & finished with a cognac-peppercorn sauce, served with a medley of seasonal vegetables & papa bravas

Third Course

Chocolate Mousse & Peanut Brittle
Lemon Poppyseed Cake with Passionfruit Curd
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.