Trois et Trois

June 5th-7th

please select one item per course

First Course

Salmon Tartar with Petit Arugula Salad
served with toast points
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, pancetta and Swiss cheese
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

Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato gratin and seasonal vegetables
Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced and finished with a blueberry bigarade sauce,
plated with wild rice pilaf and steamed asparagus
Petrale Sole a la Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers and white wine, served with vegetable tian and roasted fingerling potatoes

Third Course

Lemon Pudding Cake with Berry Potpourri
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.