Trois et Trois

August 30th-September 1st

please select one item per course

First Course

Heirloom Tomato Panzanella and Wild Baby Arugula Salad
local grown heirloom tomatoes marinated with extra virgin olive oil, red wine vinegar, niçoise olives, herbs and cubed peasant bread, served over a bed of wild baby arugula
and topped with a Parmesan crisp
Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables, herbs and green grapes, served cold and garnished with toasted almonds
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes

Second Course

Sanddab with Lemon-Caper Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-caper sauce served with confetti rice and seasonal vegetables
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
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach

Third Course

Pear and Blueberry Clafouti
topped with vanilla ice cream
Pavlova with Macerated Summer Fruit
a meringue shell filled with Chantilly cream and topped with macerated summer fruit
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.