Trois et Trois

May 6th-8th

please select one item per course

First Course

Black Bean Soup
topped with a dollop of crème fraîche
Heirloom Tomato Panzanella and Wild Baby Arugula Salad
tomatoes marinated with extra virgin olive oil, red wine vinegar and herbs and tossed with fresh mozzarella cheese, niçoise olives, and cubed peasant bread, served over a bed of wild baby arugula and topped with shaved parmesan
Crab Cocktail with Avocado and Mango

Second Course

Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs and Pernod, served over a bed of fresh steamed spinach
Scottish Salmon wrapped with Yukon Potatoes with Chive Beurre Blanc
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, served with steamed asparagus and sautéed king trumpet mushrooms
Veal Scaloppini Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots, capers and a squeeze of lemon, finished with a brown butter sauce and served with potato gratin and a medley of seasonal vegetables

Third Course

Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly cream
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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.