Trois et Trois

July 22nd-24th

please select one item per course

First Course

Garden Patch Gazpacho
farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs, marinated and layered with goat cheese,
served over a bed of baby greens with toast points
Goat Cheese Platter
fresh goat cheese marinated in a herb-lemon oil, plated with fig preserves,
a small arugula salad and toast points

Second Course

Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles,
sautéed wild mushrooms and finished with a port wine sauce,
served with a medley of seasonal vegetables
Provençale fish stew prepared with sea bass, salmon, swordfish, shrimp, scallops and mussels, served with a garlic crouton topped with rouille
Kalamata Crusted Lamb Chops over Bean Ragoût
roasted kalamata crusted lamb chops, served over a bean ragout and finished with a cumin-sage au jus, served with potato gratin and a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Cheesecake with Summer Peaches and Blueberries
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.