Trois et Trois

June 11th-13th

please select one item per course

First Course

Crab and Shrimp Cocktail with Fresh Mango
chilled crab and shrimp with fresh mango and avocado, served with toast points
Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons
Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad

Second Course

Scottish Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks and fingerling potatoes,
topped with tomato concassée, herbs and a slice of lemon,
enclosed in a parchment package and steamed cooked
Chicken Roulade served with House-Made Fettuccine
Jidori chicken breast rolled with a savory blend of spinach, mushrooms,
herbs and fresh mozzarella, pan sautéed and finished with a Madeira wine sauce,
plated with house-made fettuccine and a medley of seasonal vegetables
Braised Beef Cheeks
marinated with herbs, garlic and red wine, then slowly roasted until tender,
served with pommes château and a medley of seasonal vegetables

Third Course

Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped cream
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream
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.