Trois et Trois

March 20th-22nd

please select one item per course

First Course

Black Bean & Corn Chowder
Oysters Rockefeller
Hood Canal oysters from Washington filled with a savory creamed spinach,
topped with cheeses & flamed-broiled
Salade Niçoise with Filet Skewer
frisée, arugula, fingerlings, green beans, blistered cherry tomatoes, hard-boiled eggs
tossed in a niçoise vinaigrette, topped with a grill filet skewer & fried capers

Second Course

Barramundi with Gnocchi & Wilted Spinach
pan seared, plated over gnocchi & wilted spinach, finished with a brown butter lemon-dill sauce
Roasted Stuffed Quail with Mole Sauce
Texas quail filled with a savory stuffing of goat cheese, poblano pepper, roasted corn & sweet potato, plated over a brown rice pilaf & finished with a house-made mole sauce
Pork Tenderloin over Savory Black-Eye Peas
pan-roasted pork tenderloin, plated over a bed of black-eye peas & finished with a Dijon-sage pan sauce, served with a medley of seasonal vegetables

Third Course

Floating Island
mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce
& topped with almond florentine
Banana-Chocolate Cheesecake
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.