Trois et Trois

August 4th-6th

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
Roasted Figs
summer figs filled with herb-goat cheese and wrapped with serrano ham,
roasted and finished with a balsamic glaze
Heirloom Tomato Panzanella and Wild Baby Arugula Salad
tomatoes marinated with extra virgin olive oil, red wine vinegar and herbs and tossed with mozzarella cheese, niçoise olives, and cubed peasant bread,
served over a bed of wild baby arugula and topped with shaved parmesan

Second Course

New Zealand Grouper
with Cherry Tomatoes and Preserved Lemons
a delicate white fish roasted with preserved lemons, rosemary, cherry tomatoes, applewood bacon, leeks and fingerling potatoes
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks slow roasted with veal stock, white wine, garlic,
carrots, tomatoes, crimini mushrooms and herbs,
served with house-made wide noodles and green beans
Herb-Roasted Jidori Chicken served with Grilled Romaine
Jidori chicken breast roasted with lemon and herbs,
finished with a garlic-thyme au jus and served with
grilled romaine and a roasted fingerling potato and mushroom medley

Third Course

Summer Stone Fruit Crisp
peaches and pluots baked in a crisp, served with vanilla ice cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.