Trois et Trois

April 14th-16th

please select one item per course

First Course

Cucumber Vichyssoise
prepared with cucumbers, potatoes, leeks, served cold,
finished with a dollop of crème fraîche & topped with seasoned croutons
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Grilled Caesar Salad with Bacon Croutons

Second Course

Seared Ahi over Couscous with Chimichurri
seared ahi, prepared medium-rare, plated over a couscous pilaf
and finished with a chimichurri sauce, served with braised endive
Roast Tarragon Chicken
one-half Jidori chicken, stuffed with herbs, beech mushrooms and garlic,
roasted & finished with a mushroom au jus, served with roasted fingerlings
and a medley of seasonal vegetables
Steak Haché and Truffle Fries
fresh ground beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and French-cut green beans

Third Course

Blueberry and Lemon Curd Napoleon
a stack of fresh blueberry and lemon curd, puff pastry, pastry cream
and whipped cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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.