Trois et Trois

July 14th-16th

please select one item per course

First Course

Salad Lyonnaise
frisée and parsley tossed in a warm truffle oil vinaigrette with pancetta, new potatoes and seasoned croutons, topped with a farm-fresh poached egg
Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots and parmesan cheese, finished with mornay sauce and baked
Watercress-Potato Soup
served chilled and garnished with blue cheese and bacon

Second Course

Skate with Capers, Cornichons and Brown Butter Sauce
skate poached in a savory broth and finished with a brown butter sauce with capers and cornichons, served with pommes vapeur and haricot verts
Steak Frites au Beurre de Mustarde
10 oz angus rib-eye steak grilled to your preferred temperature and topped with mustard butter, served with pommes frites and a medley of seasonal vegetables
Coq au Vin with Braised Carrots, Confit Shallots
and Roasted New Potatoes
classic French… Jidori chicken thigh-leg marinated in red wine with herbs and onions, simmered slowly with mushrooms, served with braised carrots, confit shallots and roasted new potatoes

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake
filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
Coffee Crème Brûlée
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.