Trois et Trois

August 5th-7th

please select one item per course

First Course

Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs,
finished with a dollop of cream and chives, served cold
Prosciutto and Chèvre Plate
thinly sliced prosciutto and house-made chèvre drizzled with a basil-lemon infused olive oil, served with a petit wild arugula salad and toasted points
Langoustine Vol-au-Vent
langoustine prepared in a sherry cream-chive sauce, served over a puff pastry shell

Second Course

Lapin à la Moutarde
organic rabbit braised with herbs, shallots, chanterelle mushrooms,
mustard and white wine, served with house-made wide noodles
and a medley of seasonal vegetable
California White Sea Bass en Papillote
California sea bass over a bed of braised fennel, leeks, shiitake mushrooms and fingerling potatoes, topped tomato concassée, fresh herbs and slice of lemon, enclosed in a parchment package and steamed cooked
Veal Cutlet over a Roasted Corn Polenta topped with Summer Pipérade
veal cutlet coated with seasoned bread crumbs and pan fried, plated over a roasted corn polenta and topped with a summer pipérade of simmered onions, tomatoes, zucchini, red bell pepper, herbs, capers and kalamata olives

Third Course

Orange Blossom Olive Oil Cake
served with coconut sorbet and summer berries
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar

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.