Trois et Trois

April 7th-9th

please select one item per course

First Course

Smoked Salmon 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
Cucumber Soup with Cheese Straw
Country Pâté
duck, veal and pork prepared with Cognac, green peppercorns and seasonings, baked in a terrine and served cold with pickled mushrooms, cornichons,
country Dijon and toast points

Second Course

Wild Striper Sea Bass over Saffron Rice
with Piquillo Pepper Coulis
Wild striper sea bass pan sautéed in brown butter with shallots,
plated over a saffron rice and finished with a piquillo pepper coulis,
served with steamed asparagus
Chicken Pot Pie
a savory stew of Jidori chicken, leeks, carrots, celery, pearl onions and peas,
topped with a pastry crust and baked to perfection
Grilled Rib-Eye Steak with Chimichurri
rib-eye steak cooked to your preferred temperature, finished a chimichurri sauce, served with a medley of herb-roasted fingerlings, red onions and mushrooms,
plated with steamed green beans

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Pavlova with Lemon Curd and Spring Berries
a meringue shell filled with Meyer lemon curd and topped with fresh berries
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.