Trois et Trois

September 13th-15th

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
Summer Ratatouille Stack
tomatoes, red onions, eggplant, red and yellow bell peppers, fennel and herbs, roasted, marinated and layered with goat cheese, served chilled with toast points
Salmon Tartar with Petit Arugula Salad
served with toast points

Second Course

Seafood Newburg Vol-Au-Vent
scallops, 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
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash 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

Peach Tart Tatin
poached summer peaches baked into a flaky crust,
served warm with berry coulis and crème anglaise
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served 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.