Trois et Trois

August 2nd-4th

please select one item per course

First Course

Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato and herb bisque topped with herb-crusted puff pastry biscuit
Brie Tart with a Petite Arugula Salad
brie cheese and caramelized onion tart topped with a petite arugula salad
tossed with fresh figs in a truffle oil dressing
Scallop, Shrimp and Watermelon Ceviche
a chilled summer ceviche with poached scallops, shrimp, orange segments, watermelon, minced jalapenos, ginger and fresh mint, served in bibb lettuce shells

Second Course

Salmon Hollandaise
poached Scottish salmon finished with hollandaise sauce
and served with pommes vapeur and steamed asparagus
Culotte Steak with Diane Sauce
10 oz top sirloin culotte steak grilled to your preferred temperature
and finished with a Diane sauce, served with truffle fries and a summer vegetable tian
Kalamata Crusted Lamb Chops over Bean Ragoût
roasted kalamata crusted lamb chops, served over a bean ragoût
and finished with a cumin-sage au jus

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Blueberry and Poached Peach Clafouti
prepared with fresh blueberries and poached peaches,
topped with vanilla ice 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.