Trois et Trois

July 19th-21st

please select one item per course

First Course

Garden Patch Gazpacho
local grown vine-ripened tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold
Burrata Cheese, Figs and Prosciutto with a Petite Arugula Salad
fresh Burrata cheese, summer figs and shaved prosciutto plated with a petite arugula salad tossed in a balsamic vinaigrette
Le Trésor de Saint-Jacques
prepared in a half-shell, fresh sea scallops topped with tomato concassée
and Spanish chorizo, sealed with pastry and baked to perfection

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, topped with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
California White Sea Bass en Papillote
California sea bass over a bed of braised fennel, leeks, shiitake mushrooms
and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon,
enclosed in a parchment package and steamed cooked
New York Steak with Confit Shallots and Sauce Bordelaise
prime 8 oz. New York steak grilled to your preferred temperature,
topped with confit shallots and finished with a red wine sauce,
served with potato gratin and a medley of seasonal vegetables

Third Course

Pavlova with Berry Potpourri
a meringue shell filled with Chantilly cream and topped with a medley of mixed berries
Peach and Nectarine Cobbler
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.