Trois et Trois

April 17th-19th

please select one item per course

First Course

Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette
Soupe au Pistou
a hearty Provençal vegetable soup full of garden vegetables and pasta,
finished with a basil-parsley pistou and served with a grilled baguette crouton
Endive wrapped with French Country Ham,
topped with Béchamel and Baked

Second Course

Sanddab served over Savory French Lentils
Pacific Ocean sanddab seasoned and lightly breaded, pan sautéed and plated
over a bed of savory French lentils, finished with a chive-lemon beurre blanc
and served with seasonal vegetables
Dijon Crusted Lamb Chops with Roasted Fingerlings
Dijon-crusted lamb chops roasted to perfection, served with herb roasted fingerlings
and a medley of seasonal vegetable
Veal Saltimbocca with House-Made Wide Noodles
thinly sliced veal, seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and plated over house-made wide noodles finished with a sage au jus, served with braised greens

Third Course

Strawberry Crêpes
sweet crêpes filled with Chantilly crème and macerated strawberries
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.