Trois et Trois

September 4th-6th

please select one item per course

First Course

Endive wrapped with French Country Ham
topped with Béchamel and Baked
Summer Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs, marinated and layered with goat cheese, served with toast points
Asparagus Vichyssoise
asparagus, potatoes, leeks and herbs, finished with a dollop of cream and chives
served cold

Second Course

Lamb Shank with Wide Noodles
lamb shanks slow roasted with veal stock, white wine, tomatoes, herbs,
beach mushrooms and kalamata olives, plated over house-made wide noodles
and served with a medley of seasonal vegetables
Herb-Roasted Jidori Chicken served with Grilled Romaine
thigh-leg portion of Jidori chicken roasted with lemon and herbs,
finished with a garlic-thyme au jus and served with grilled romaine
and a roasted fingerling potato and mushroom medley
Niçoise Salad with Poached Salmon and Kalamata Vinaigrette
a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes, green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center
served with vanilla ice cream
Peach Malba Cake
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.