Trois et Trois

July 27th – 29th

please select one item per course

First Course

Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro
Heirloom Tomato Panzanella and Wild Baby Arugula Salad
local grown heirloom tomatoes marinated with extra virgin olive oil,
red wine vinegar, niçoise olives, herbs and cubed peasant bread,
served over a bed of wild baby arugula and topped with shaved Parmesan
Stone Crab Thai Raviolis
house-made stone crab Thai raviolis, pan-fried
and served with a sweet chili dipping sauce

Second Course

Confit de Canard Grumel
a house specialty…muscovy duck legs simmered with fresh herbs and garlic,
served with a medley of seasonal vegetables and potato gratin
Petrale Sole Véronique
sautéed filet of sole, poached in white wine and
finished with a beurre blanc and white grapes
Surf and Turf
Petit Tender Medallions with Sauce Vierge
Teres steak, grilled to preferred temperature,
served over a pommes galette and finished with sauce vierge
Prawn wrapped Scallop with Valencia-Thyme Glaze
Diver scallop wrapped with a prawn, skewered and grilled,
finished with a Valencia-thyme glaze
and served with a medley of seasonal vegetables

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream
and topped with a medley of mixed berries
a trio, filled with vanilla ice cream, topped with a hot 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.