Trois et Trois

August 20th-22nd

please select one item per course

First Course

Roasted Heirloom Tomato Soup
roasted heirloom tomato soup finished with a basil oil drizzle
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 a small arugula salad and toast points
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried and served over summer succotash

Second Course

Steak Haché and Mushroom Raviolis
fresh ground beef cooked to preferred temperature, served with a mushroom filled raviolis
and finished with a Cognac-peppercorn cream sauce, served with steamed green beans
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
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 summer ratatouille and fingerling potatoes

Third Course

Lemon Pudding Cake with Berry Potpourri
Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
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.