Trois et Trois

May 14th-16th

please select one item per course

First Course

Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto,
served over a bed of wild baby arugula and drizzled with olive oil
Vincent’s Crab Cakes
prepared with New England crabmeat, sautéed in olive oil
and served in a sun-dried tomatoes and caper sherry-cream sauce
Corn Soup topped with a Poached Prawn, Crème Fraîche and Chives
served cold

Second Course

Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened
and cooked to preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables
Coq au Vin and Herb-Roasted Fingerlings
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with bacon and mushrooms, served with herb-roasted fingerlings
and a medley of seasonal vegetables
Salmon Roulade served over a bed of Israeli Couscous,
Spring Peas and Mint
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and finished with a citrus glaze, plated over a bed of Israeli couscous, spring peas and mint,
served with medley of seasonal vegetables

Third Course

a trio, filled with vanilla ice cream, topped with a hot Swiss chocolate sauce
Panna Cotta with a Compote of Rhubarb and Strawberries
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.