Trois et Trois

July 29th-31st

please select one item per course

First Course

Corn Chowder
a savory chowder with roasted corn, potatoes and bacon,
topped with a Parmesan cheese straw
Bibb Salad with Fresh Figs, Goat Cheese Crumble
bibb, and wild baby arugula tossed in a sherry-vinaigrette with shaved red onions, fresh figs, topped with a crumble of goat cheese
Braised Beef Ravioli with Bordelaise Sauce
ravioli filled a savory mixture of braised beef, goat cheese and fresh mozzarella, finished with a bordelaise sauce

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted,
topped with a mushroom-Madeira wine sauce, served potato gratin
and a medley of seasonal vegetable
Niçoise Salad with Poached Salmon and a Kalamata Vinaigrette
a summer entrée salad…salmon poached in a herb broth, served chilled over a bed of arugula tossed in a kalamata vinaigrette and layered with fingerling potatoes, green beans, cherry tomatoes and hard-boiled eggs, topped with a garlic crouton
Grill Pork Delmonico topped with a Fresh Tomato Panzanella
pork delmonico marinated in a chipotle and citrus marinade, grilled to your preferred temperature, plated over roasted corn polenta and topped with fresh tomato Panzanella and served with a medley of seasonal vegetables

Third Course

Blueberry and Peach Napoleon
a stack of fresh blueberry and peaches, puff pastry,
pastry cream and whipped cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Dessert du Jour
$30

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.
760-745-3835