Trois et Trois

June 8th – 10th

please select one item per course

First Course

Savory Mushroom Tart with Petite Arugula Salad
a medley of sautéed mushrooms, shallots, herbs and Camembert cheese
top this savory tart, served with a arugula salad tossed in a herb-vinaigrette
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Stuffed Zucchini Blossoms
zucchini blossoms filled with a savory mixture of fresh herbs, shallots,
goat cheese and prosciutto, dip in a light tempura batter and deep-fried,
finished with a sun-dried tomato coulis

Second Course

Hanger Steak with Bordelaise Sauce and Truffle Fries
prime hanger steak grilled to your preferred temperature and topped with
a bordelaise sauce, served with truffle fries and a medley of seasonal vegetables
Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-madeira sauce,
served with roasted fingerlings and vegetable tian
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

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Suzette with Strawberries and White Peaches
sweet crêpes white peaches and peaches sautéed in a orange butter
and flamed with Grand Marnier, served with dollop whipped cream
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.