Trois et Trois

January 9th-11th

please select one item per course

First Course

Braised Oxtail Ravioli with Truffle Cream
house-made ravioli filled braised oxtail, prepared in a cream truffle sauce
with brunoise vegetables, drizzled with a bordelaise glaze
Endive & Roasted Beet Salad
endive, winter greens, roasted beets, blue cheese & bacon croutons
tossed in a truffle vinaigrette
Mushroom Soup

Second Course

Blackened Yellowtail with Grilled Pineapple Salsa
Pacific coast yellowtail, seasoned & seared in a hot pan, finished with a grilled pineapple salsa & plated with seasonal vegetables & a rice pilaf
Duck Confit with a Savory Bread Pudding
confit Maple Leaf duck legs plated with savory herb bread pudding
& a medley of seasonal vegetables
Beef Stroganoff
served over pappardelle pasta with a medley of seasonal vegetables

Third Course

Cardamom Cheesecake
Chocolate Banana Bread Pudding
Desert 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.