Trois et Trois

March 12th-14th

please select one item per course

First Course

Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart,
topped with an Italian parsley salad
Calamar Provençale
calamari stuffed with a mixture of scallops, shrimp, pancetta, seasoned bread crumbs
and fresh herbs, cooked in a savory broth and finished with
a roasted red bell pepper and tomato coulis
Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro

Second Course

Roasted Butternut Squash and Ricotta Cheese Raviolis
house-made raviolis filled with a savory mixture of roasted butternut squash,
shallots, herbs and ricotta cheese, served in a sage beurre blanc
and topped with fried sage leaves and shaved Parmigiano-Reggiano
Stuffed Pork Chop with Pommes Château
Niemen Ranch pork chop stuffed with a goat cheese and veal prosciutto stuffing, pan roasted, flambéed with Cognac and finished with a wild mushrooms Cognac sauce,
served with pommes château and a medley of seasonal vegetables
Sea Bass with Preserved Lemons, Kalamata Olives
and Caper Berries en Papillote
sea bass over a bed of braised kale and fingerling potatoes, topped with preserved lemons, kalamata olives, and a dash of pimentón, steamed cooked in a parchment package

Third Course

Pavlova with Lemon Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce

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.