Trois et Trois

August 18th-20th

please select one item per course

First Course

Carrot-Coconut Soup
served cold and garnished with cilantro
Endive, Gorgonzola and Marinated Fig Salad
endive, arugula, frisée, shaved fennel, julienne apples, gorgonzola and marinated figs tossed in a mustard vinaigrette
Moules and Crevettes Poulette Vol-au-Vent
mussels and shrimp prepared in a cream sauce with mushrooms and chives,
served over a pastry shell

Second Course

Seared Ahi with a Grilled Shishito and Mango Salsa
seared ahi, prepared medium-rare, topped with a grilled shishito and fresh mango salsa, served with confetti rice and seasonal vegetables
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms and a splash of Marsala wine, served with confit potatoes and a medley of seasonal vegetables
Pork Chop Charcutière
Karabuta pork chop pan-roasted and finished with charcutière sauce
prepared with veal stock, herbs, Dijon and diced cornichon,
served with a Yukon potato mash and green beans

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Goat Cheese-Honey Panna Cotta
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.