Trois et Trois

September 3rd-5th

please select one item per course

First Course

Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables, herbs and green grapes, served cold and garnished with toasted almonds
Wild Arugula Salade with Figs and Brie Crostini
salad of wild organic arugula, mixed baby greens, fresh figs and toasted walnuts
tossed in a walnut-sherry vinaigrette and topped with a warm brie crostini
Tomato Caprice Tart
local grown vine-ripened tomatoes, fresh buffalo mozzarella and basil
all top this savory summer tart

Second Course

Chicken Diablo with Parmesan-Rosemary Fries and Vegetable Tian
marinated Jidori chicken breast, brushed with mustard and topped seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus,
served with Parmesan-rosemary fries and a summer vegetable tian
Proven├žale fish stew prepared with sea bass, salmon, shrimp and scallops,
served with a garlic crouton topped with rouille
Grilled Rib-Eye Steak with Chimichurri
bone-in 10 oz. rib-eye steak cooked to your preferred temperature, finished a chimichurri sauce, served a medley of herb-roasted fingerlings, red onions and mushrooms,
plated with steamed green beans

Third Course

Roasted Fig Napoleon
Panna Cotta with Peaches and Berries
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.