Trois et Trois

September 9th-11th

please select one item per course

First Course

Summer Ratatouille Stack
tomatoes, red onions, eggplant, red and yellow bell peppers, fennel and herbs, roasted, marinated and layered with fresh mozzarella,
served chilled with toast points
Watermelon Gazpacho
prepared with heirloom tomatoes, cucumber, herbs and summer watermelon, garnished with feta cheese
Brie, Caramelized Onion and Apple Tart
with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad

Second Course

Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
Roasted Pork Tenderloin
wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin & finished with a Madeira wine sauce,
served with potato gratin and a medley of seasonal vegetables
Sole Normande Roulade
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with a sherry cream-mushroom sauce, served with pommes vaper
and asparagus

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream
and whipped 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.