Trois et Trois

October 19th – 21st

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Fried Green Tomatoes with Fig Chutney and a Petit Arugula Salad
end of the season green tomatoes, coated with a seasoned cornmeal and pan fried,
served with an arugula salad tossed in a roasted chipotle-roasted tomato vinaigrette
Baby Back Ribs with Chipotle Glaze
served over Asian slaw

Second Course

Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce
and served with seasonal vegetables and roasted fingerlings
Cajun Blackened Scottish Salmon and Succotash
salmon coated lightly with Cajun seasonings and blackened, served over succotash
Chicken Diablo with Parmesan-Rosemary Fries and Vegetable Tian
marinated Jidori chicken, brushed with mustard and topped seasoned bread crumbs,
oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a vegetable tian

Third Course

Île Flottante with Caramelized Bananas
Floating Island – bananas sautéed in brown sugar with rum served with crème anglaise and topped with mounds of poached meringue and almond florentine
Bread Pudding with Warm Bourbon 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.