Trois et Trois

July 16th-18th

please select one item per course

First Course

Corn Chowder
a savory roasted corn chowder with potatoes and bacon, topped with a Parmesan cheese straw
Tomato Caprice Stack
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a balsamic vinaigrette, stacked over a garlic crouton and topped with shaved Parmesan
Braised Beef Ravioli with with Bordelaise Sauce
ravioli filled a savory mixture of braised beef and fresh mozzarella cheese,
finished with a bordelaise sauce

Second Course

Chicken Diablo with Herb-Roasted Fingerlings and Vegetable Tian
marinated Jidori chicken thigh, brushed with mustard and topped seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus,
served with roasted fingerlings and a summer vegetable tian
Salmon à la Nage
Scottish salmon and mussels poach in a tarragon and white wine-cream sauce
with peas and asparagus, served over house-made fettuccini
Steak au Poivre
pepper-crusted 10 oz flat-iron steak, cooked to preferred temperature and finished with a five-peppercorn Cognac-cream sauce, served with potato-chive galette,
trumpet mushrooms and green beans

Third Course

Panna Cotta with Summer Peaches
Apple Tart
served with vanilla ice cream

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.