Happy Birthday, Julia!
Trois et Trois

August 16th-18th

please select one item per course

First Course

Crespéou with Petit Arugula Salad
a dish from Provence, also known as gateau d’omelettes… summer vegetables with layers of thin omelets, baked together creating a beautiful vegetable terrine,
served with an arugula salad tossed in a roasted tomato vinaigrette
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses, baked to perfection
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Niçoise Salad with Poached Salmon and a Kalamata Vinaigrette
a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes,
green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton
Steak au Poivre
pepper-crusted rib-eye, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce,
served with potato gratin and a medley of seasonal vegetables
Lamb Shank Osso Buco with House-Made Wide Noodles
lamb shanks slow roasted with veal stock, white wine, herbs,
roasted red bell pepper and king trumpet mushrooms
served with house-made wide noodles and a medley of seasonal vegetables

Third Course

Crêpes Suzette with a Peach and Berry Potpourri
finished with Chantilly cream
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.