Trois et Trois

May 10th-12th

please select one item per course

First Course

Roasted Squash and Thyme Soup with Parmesan-Garlic Crouton
Smoked Trout with Salade Russe and Lemon-Dill Crème Fraîche
Smoked trout topped with a lemon-dill crème fraîche, served with a small salad
of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli
Wild Arugula Salade with Figs and Brie Crostini
salad of wild organic arugula, mixed baby greens, dried figs and toasted walnuts
tossed in a walnut-orange blossom vinaigrette and topped with a warm brie crostini

Second Course

Seafood Newburg Vol-Au-Vent
scallops, rock shrimp, sea bass, and salmon in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with potato gratin
and a medley of seasonal vegetables
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with roasted fingerlings and vegetable tian

Third Course

Cherry Clafouti
prepared with cherries, topped with crème anglaise
Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes
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.