Trois et Trois

May 27th–29th

please select one item per course

First Course

Black-Eye Pea and Kale Soup
slow-cooked savory black-eye peas soup prepared with smoked pork, herbs and kale
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Roasted Beet and Goat Cheese Salad
herb-roasted baby beets, goat cheese mixed, shaved fennel and mixed baby greens
tossed in a lemon-thyme vinaigrette

Second Course

Arctic Char with a Roasted Caponata
fresh arctic char, seasoned and pan sautéed, finished with a garlic olive oil,
served with a roasted tomato-caper caponata and rice pilaf
Chicken Roulade served with House-Made Fettuccine
Jidori chicken breast rolled with a savory blend of spinach, mushrooms, herbs and fresh mozzarella, pan sautéed and finished with a Madeira wine sauce,
plated with house-made fettuccine and a medley of seasonal vegetables
Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs and pan fried, finished with a shallot-caper au jus, served with roasted fingerlings and a medley of seasonal vegetables

Third Course

Key Lime Tart
Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard topped
with rum glazed bananas and brûlée with vanilla sugar
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.