Trois et Trois

October 23rd-25th

please select one item per course

First Course

Autumn Kale Salad
baby kale, pomegranates, roasted delicata squash & farro tossed in a pomegranate vinaigrette
Black Bean Soup
topped with a dollop of crème fraîche and cilantro
Baked Scallop Casino
one-half shell scallop topped a herb-butter mixture with bread crumbs,
red bell pepper & pancetta

Second Course

Roasted Quail with Wild Mushroom Stuffing
Texas quail filled with a wild mushroom stuffing, roasted & finished with a port wine sauce, served with a medley of seasonal vegetables
Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature & plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce, served a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, braised fennel and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane & a poached pear
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.