Trois et Trois

October 16th-18th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, swiss, provolone & parmesan cheeses,
baked to perfection
Belgian Endive Salad with Apples & Pomegranates
belgian endive, mixed greens, shaved apples, fennel & pomegranate seeds,
drizzled with a buttermilk dressing & topped with spicy pecans
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart,
served warm & topped with an Italian parsley salad

Second Course

Petrale Sole with Acorn Squash Gnocchi
petrale sole pan sautéed, plated over a bed of wilted spinach & acorn squash gnocchi,
finished with a shallot-brown butter sauce
Roasted Duck Breast with a Wild Mushroom-Cognac Sauce
duck breast pan roasted to perfection, sliced & finished with a wild mushroom-cognac sauce, served with a roasted sweet potato & sautéed green bean with toasted hazelnuts
Bangers & Mash
grilled sausage served over a Yukon potato mash & finished with a bordelaise sauce,
served with a medley of seasonal vegetables

Third Course

Pumpkin Cheesecake
Apple Tart Tatin
thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce
& topped with vanilla ice 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.