Trois et Trois

October 9th-11th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic & parsley
Mushroom Bisque
Grapes & Roasted Beet Salad
roasted beets, grapes, wild arugula, mascarpone cheese & walnut granola
tossed in a yogurt-honey dressing

Second Course

Grilled Calamari Steak & Shrimp
grilled calamari steak & shrimp plated over a rice pilaf & finished with a lemon,
caper & cornichon sauce, served with wilted spinach
Lamb Chops Wellington with a Port Wine Sauce
lamb chops marinated in herbs & garlic, wrapped in puff pastry & baked,
finished with a port wine sauce, served with roasted brussel sprouts,
butternut squash & carrots
Pork Chop with Grilled Crispy Onions
pork chop drenched in seasoned bread crumbs, pan-fried & finished with a maple-country sauce, topped with grilled crispy onions, plated with roasted sweet potatoes
& a medley of seasonal vegetables

Third Course

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