Trois et Trois

September 14th – 16th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette
Terrine de Canard
Mousse de Canard
served with toast points pickled onions, cornichons and country mustard

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs and Pernod, prepared over a bed of fresh steamed spinach, served with potato gratin
Pacific Ocean Yellow Tail with a Roasted Corn and Mango Salsa
seared yellow tail, prepared medium-rare, topped with a roasted corn
and fresh mango salsa, served with confetti rice and a medley of seasonal vegetables
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature, topped with
caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and French-cut green beans

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version, but our own… straight from the oven
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce and vanilla ice cream
Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
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.