Trois et Trois

April 16th-18th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Burrata Cheese and Prosciutto Plate
fresh Burrata cheese wrapped with prosciutto and plated with cold asparagus,
finished with a drizzled of olive oil and shaved parmesan
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

Second Course

Wild Boar Ragoût
wild boar simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated with roasted potatoes and haricot verts
Sanddab with Lemon-Caper Sauce and Spring Vegetable Risotto
a tender white fish, seasoned and lightly battered, pan sautéed
and finished with a lemon-caper beurre blanc, served with a spring vegetable risotto
Escalope de Veau Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots,
capers and a squeeze of lemon, finished with a brown butter sauce,
served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Crêpes Banana Foster
bananas sautéed in brown sugar and rum, wrapped in sweet crêpes,
topped with vanilla ice-cream
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.