Trois et Trois

March 6th-8th

please select one item per course

First Course

Grilled Baby Octopus Niçoise Plate
grilled baby octopus, asparagus, fingerling potatoes, green beans, cherry tomatoes, arugula & hard-boiled farm eggs, topped with a garlic crouton & drizzled with a niçoise vinaigrette
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, provolone & parmesan cheeses,
baked to perfection
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

Salmon & Crab Gnocchi
Scottish salmon, crab, blistered cherry tomatoes & wilted spinach prepared in a sherry cream sauce & plated over house-made parsley-garlic gnocchi
Chicken Wiener Schnitzel
Jidori chicken breast, flatted & coated with seasoned breadcrumbs, pan sautéed
& finished with a lemon-caper pan sauce, plated over house-made wide noodles
& a medley of seasonal vegetables
Top Sirloin Steak with Sauce Bordelaise
top sirloin steak grilled to your preferred temperature, topped with sautéed wild mushrooms & finished with a red wine sauce, served with truffle fries & green beans

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet tahitian vanilla cream custard over caramelized rum bananas,
topped with brûlée vanilla sugar
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
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.