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

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.