Trois et Trois

April 13th – 15th

please select one item per course

First Course

Moules Marinière
mussels steamed with herbs, garlic, white wine and cream,
topped with shoestring potatoes
Mushroom Soup with Brie Crouton
Prosciutto Plate with Arugula Salad
tossed in a Sun-Dried Tomato Vinaigrette
thinly sliced prosciutto served with a petit wild arugula salad tossed in a
sundried tomato vinaigrette and topped with shaved Parmesan

Second Course

Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon, served with gnocchi over a bed of wilted spinach
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce prepared with veal stock, herbs, Dijon and diced cornichon, served with a Yukon potato mash and broccoli rabe
Filet Marchand de Vin
petit filet cooked to your preferred temperature, finished a red wine-shallot sauce,
served with seasonal vegetables and truffle fries

Third Course

Poached Pear and Almond Cake
topped with vanilla ice-cream
Bavarois au Chocolat
layered Bavarian cream, unmolded and 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.