Trois et Trois

September 2nd-4th

please select one item per course

First Course

Carrot, Fennel & Tarragon Soup
Heirloom Tomato Panzanella and Wild Baby Arugula Salad
tomatoes marinated with extra virgin olive oil, red wine vinegar and herbs and tossed with mozzarella cheese, niçoise olives, and cubed peasant bread,
served over a bed of wild baby arugula and topped with shaved parmesan
Baby Back Ribs with Chipotle Glaze
served over Napa cabbage slaw

Second Course

New York Steak with Chimichurri
black angus prime 10 oz. bone-in ny steak, cooked to your preferred temperature, finished a chimichurri sauce, served with a summer ratatouille
and herb-roasted fingerlings potatoes
Duck Confit with Wide Noodles and Wild Mushrooms
confit muscovy duck legs, plated with house-made wide noodles, sautéed wild mushrooms and finished with a port wine sauce,
served with a medley of seasonal vegetables
Raie au Beurre Noir
pan cooked skate finished with a butter caper sauce, served with a medley of seasonal vegetables and potato gratin

Third Course

Lemon Pudding Cake with Berry Potpourri
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… served straight from the oven, thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce
and topped 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.