Trois et Trois

September 7th-8th

please select one item per course

First Course

Asparagus Vichyssoise with Parmigiano Zabaglione
prepared with fresh asparagus, potatoes, spinach, leeks and herbs, served cold finished with a dollop of Parmigiano zabaglione and topped with a Parmesan crisp
Summer Salad 1960
a wedge of crisp iceberg lettuce served over heirloom tomato slices, topped with creamy blue cheese and applewood bacon bits and toasted herb bread crumbs
Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette

Second Course

Roasted Duck Breast with a Wild Mushroom-Cognac Sauce
duck breast pan roasted to perfection, sliced and topped with a wild mushroom-Cognac sauce, served with wild rice and braised leeks
Seared Ahi with a Roasted Corn and Mango Salsa
seared ahi, prepared medium-rare, topped with a roasted corn and fresh mango salsa, served with confetti rice and seasonal vegetables
Seared Tuna with a Roasted Corn and Mango Salsa
Pacific coast blue fin tuna, prepared medium-rare, plated over roasted corn polenta and finished with a roasted corn and fresh mango salsa, served with seasonal vegetables
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in a lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Pear and Blueberry Clafouti
topped with vanilla ice cream

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.