Trois et Trois

August 11th-13th

please select one item per course

First Course

Seafood Crêpes
seafood crêpes filled with leeks, shrimp, scallops and lobster,
finished with a velouté sauce and bakedgarnished with feta cheese
Watermelon Gazpacho
prepared with heirloom tomatoes, cucumber, herbs and summer watermelon, garnished with feta cheese
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges and black olives tossed in a
red wine vinaigrette

Second Course

Lamb Chops over Bean Ragoût
herb roasted lamb chops, plated over a bean ragout and finished with a
cumin-sage au jus, plated with a medley of seasonal vegetables
Salmon Provençale
Scottish salmon sautéed in extra virgin olive oil with garlic, fresh herbs, heirloom cherry tomatoes, niçoise olives, and a chiffonade of basil, served rice pilaf
Braised Beef Cheeks
marinated with herbs, garlic and red wine, then slowly roasted until tender,
served with pommes château and green beans

Third Course

Honey Roast Figs with Vanilla Ice Cream
served with lemon-thyme shortbread cookies
Peach Tart
flaky crust topped with frangipane and a roasted peaches
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.