Trois et Trois

May 29th-31st

please select one item per course

First Course

Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Fried Oysters on Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served with a summer succotash
Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons

Second Course

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
Steak Haché and Truffle Fries
fresh ground Kobe beef cooked to preferred temperature,
topped with caramelized shallots, sautéed mushrooms
and finished with a bordelaise sauce, served with truffle fries and spring asparagus
Potato Wrapped Scottish Salmon with a Lemon-Chive Beurre Blanc
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
finished with a lemon-chive beurre blanc and served with a medley of seasonal vegetables

Third Course

Blueberry and Pear Clafouti
served warm and topped 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.