Trois et Trois

May 7th-9th

please select one item per course

First Course

Asparagus Soup with a Brie Crouton
Lobster and Shrimp Cocktail with Fresh Mango
chilled poached lobster and shrimp with fresh mango and avocado,
served with toast points
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel,
Kalamatas, capers and herbs, marinated and layered with goat cheese,
served small arugula salad and toast points

Second Course

Scottish Salmon wrapped with Yukon Potatoes over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, finished with a chive beurre blanc
and served with a medley of seasonal vegetables
Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs and pan fried, finished with a shallot-caper au jus, served with roasted fingerlings and a medley of seasonal vegetables
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks,
fresh herbs and Pernod, served over a bed of fresh steamed spinach

Third Course

Pavlova with Passion Fruit Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with 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.