Trois et Trois

March 30th – April 1st

please select one item per course

First Course

Stone Crab Raviolis with Sherry Lobster Sauce
stone crab raviolis made in-house, finished with a sherry-lobster sauce
Brie en Croûte and Petit Arugula Salad
brie cheese topped with fig chutney, baked in pastry and served with a petit arugula salad
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit

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
Papillote of Alaskan Halibut Provençale
Alaskan halibut, braised leeks, tomatoes, garlic, kalamata olives, onions and herbes de Provence, wrapped in a parchment package and steamed cooked
Tapenade Crusted Roasted Lamb Chops and Haricot Verts
tapenade coated lamb chops, roasted and finished with a sage au jus,
served with haricot verts and potato gratin

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Cream Puff
filled with crème chiboust and glazed with chocolate
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.