Trois et Trois

November 13th-15th

please select one item per course

First Course

Pumpkin Soup
Smoked Piquillos & Grilled Bread
Autumn Kale Salad
baby kale, frisée, pomegranates, roasted delicata squash & pears
tossed in a pomegranate vinaigrette

Second Course

Banana-Leaf wrapped Cod
Icelandic cod marinated in a coconut-cilantro sauce & wrapped in a banana leaf,
steamed & served with a black forbidden rice pilaf & seasonal vegetables
Steak Haché & Potato Rösti with Bordelaise Sauce
house-ground prime beef grilled to preferred temperature, plated over a potato rösti, topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with a medley of seasonal vegetables
Herb-Roasted Chicken over Savory Mushroom Bread Pudding
one-quarter Jidori chicken roasted with garlic & herbs, plated with a savory mushroom bread pudding & finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Pineapple-Coconut Cake
Baked Alaskan
spumoni ice-cream over sponge cake, enclosed in meringue & baked
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.