Trois et Trois

June 3rd-5th

please select one item per course

First Course

a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs, served with a small of mixed baby greens tossed in a Dijon vinaigrette
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with a creamy, garlicky puree of salt cod and potatoes, served over a tomato coulis
Roast Corn and Clam Chowder
roasted summer corn, smoked bacon and clams in a potato based soup

Second Course

Flat Iron Steak with Diane Sauce
USDA Prime Beef 10 oz. flat iron steak pan seared,
sliced and topped and finished with Diane sauce
Seafood Newburg Vol-Au-Vent
scallops, shrimp, lobster, sea bass and salmon in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables
Roasted Quail with a Cornbread and Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread and mushroom stuffing,
finished with a port wine sauce and plated with braised greens

Third Course

Lemon Pudding Cake with Berry Potpourri
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline 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.