Trois et Trois

July 13th – 15th

please select one item per course

First Course

creamy potato-leek soup, garnished with chives and served cold
Crespéou with Petit Arugula Salad
a dish from Provence, also known as gateau d’omelettes… summer vegetables
with layers of thin omelets, baked together creating a beautiful vegetable terrine,
served with an arugula salad tossed in a roasted tomato vinaigrette
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Second Course

Coq au Vin with Roasted Fingerling Potatoes and Haricots Vert
Jidori chicken thigh-leg, simmered in red wine with herbs, mushrooms and onions
Salmon Roulade with a Roasted Corn, Kalamata Olive and Orange Relish
Scottish salmon rolled with a savory blend of garlic and fresh herbs,
pan sautéed and topped with a fresh roasted corn relish,
served with rice pilaf and steamed asparagus
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and
baked to perfection, finished with a sage au jus and served with haricot verts

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Crêpes Suzette with Summer Peaches
sweet crêpes and summer peaches sautéed in a orange butter
and flamed with Grand Marnier, served with a medley of fresh berries
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.