Trois et Trois

August 26th-28th

please select one item per course

First Course

Baby Spinach Salad with Summer Figs, Spicy Cashews and Gorgonzola Cheese
tossed in a fig balsamic vinaigrette
Roast Corn and Clam Chowder
roasted summer corn, smoked bacon and clams in a potato based soup
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal, fried and served over summer succotash

Second Course

Braised Beef Cheeks
marinated with herbs, garlic and red wine, then slowly roasted until tender,
served with pommes château and a medley of seasonal vegetables
Sea Bass Provençale
sea bass sautéed in extra virgin olive oil with garlic, fresh herbs, heirloom cherry tomatoes, niçoise olives, and a chiffonade of basil, served with a wild rice pilaf
Chicken Diablo with Vegetable Tian
marinated Jidori chicken thigh, brushed with mustard and topped seasoned bread crumbs, oven roasted and finished with a mustard-anchovy au jus,
served with potato gratin and a summer vegetable tian

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Panna Cotta with Summer Peaches
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.