Trois et Trois

June 4th-6th

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Summer Squash and Thyme Soup with Parmesan-Garlic Crouton
Country Pâté
duck, veal and pork prepared with peaches, Cognac, green peppercorns and seasonings,
baked in a terrine, sliced and served cold with a small arugula salad,
marinated beech mushrooms and toast points

Second Course

Pan Fried Petrale Sole with Tartar Sauce
petrale sole pan seasoned, breaded and pan fried, severed tartar sauce,
plated with vegetable tian and roasted fingerling potatoes
Herb-Roasted Cornish Game Hen
cornish game hen roasted with herbs, finished with a sage-Madeira sauce,
served with seasonal vegetables and potato gratin
Flat Iron Steak with Diane Sauce
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and finished with Diane sauce, served with twice-baked potato and a medley of seasonal vegetables

Third Course

Cherry Clafouti
topped with vanilla ice cream
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline 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.