Trois et Trois

May 13th-15th

please select one item per course

First Course

Tuscan Salad with Burrata
wild baby arugula and Lola Rosa greens tossed in a sundried tomato vinaigrette
with garlic croutons, plated with shaved prosciutto and Burrata
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Asparagus Vichyssoise
prepared with fresh asparagus, potatoes, leeks and herbs, served cold,
finished with a dollop of crème fraîche and topped with seasoned croutons

Second Course

Niçoise Salad with Poached Salmon and 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
Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
roasted pork tenderloin, sliced and finished with a sage au jus, served over house-made fettuccine with a summer pipérade of simmered onions, tomatoes, zucchini, red bell pepper, herbs, capers and kalamata olives
Beef Ravioli with Marchand de Vin
house-made ravioli filled with a savory mixture of braised beef, herbs shallots and fresh mozzarella, served with a red wine reduction sauce and finish with shaved parmesan

Third Course

Phylloccine Ice Cream Sandwich
layers of sweetened phyllo pastry, ice cream, berry purée and fresh berries
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.