Trois et Trois

May 28th-30th

please select one item per course

First Course

Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky  puree of salt cod and potatoes, served over a tomato coulis
Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette

Second Course

Mixed Grill
grilled lamb chop, duck confit and a house-made truffle-pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, finished with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly 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.