Trois et Trois

April 9th-11th

please select one item per course

First Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Braised Pork Belly
served over a purée of butternut squash and finished with a green-peppercorn glaze
Terrine de Boeuf
house-made beef terrine, sliced and plated with a small arugula salad, finished with a drizzle of sauce ravigote, served with marinated beech mushrooms and toast points

Second Course

Seafood Newburg Vol-Au-Vent
scallops, shrimp, sea bass and salmon in a prepared in a sherry cream sauce and
served over a puff pastry shell, plated with a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Braised Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, braised in a tarragon-mustard,
served with a medley of roasted fingerlings, carrots, red onions and mushrooms

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Pavlova with Lemon Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
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.