Trois et Trois

November 6th-8th

please select one item per course

First Course

Salad Lyonnaise
frisée and parsley tossed in a warm truffle oil vinaigrette with pancetta,
new potatoes and seasoned croutons, topped with a farm-fresh poached egg
Beggars’ Purse
a crepe pouch filled with a blue cheese béchamel, spinach & mushrooms
White Bean & Kale Soup
white beans, mirepoix, bacon & kale

Second Course

Blackened Skirt Steak with Roquefort Sauce
skirt steak coated lightly with Cajun seasonings, blackened & cooked
to preferred temperature, finished with a Roquefort cream sauce,
served with sweet potato gratin & a medley of seasonal vegetables
Herb-Roasted Chicken over Savory Black-Eyed Peas Medley
one-quarter Jidori chicken roasted with garlic & herbs, plated over a
savory black-eyed pea medley with roasted carrots & wilted kale
Shrimp & Scallop Scampi over Angel Hair Pasta
shrimp & scallops sautéed with garlic, lemon, parsley & white wine,
plated over house-made angel hair pasta

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Cranberry, Almond & Carrot Cake
frosted with a cream cheese frosting
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.