Trois et Trois

November 27th-29th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto & Swiss chees
Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Frog Legs Provençale
frog legs sautéed with garlic & parsley

Second Course

Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi, sautéed wild mushrooms & finished with a peppercorn wine sauce, served with a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce, served with a Yukon potato mash & a medley of seasonal vegetables
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed & finished with
a sauce of brown butter, capers, lemon & parsley, served with a brown rice pilaf
& a medley of seasonal vegetables

Third Course

Fondant au Chocolat with Caramel-Banana Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with caramel-banana ice cream
Crêpes Suzette with Cherries
finished with Chantilly cream
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.