Trois et Trois

July 21st-23rd

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Spanish tomato-bread chilled soup,
topped with hard-cooked boiled eggs and pancetta
Field Greens with Manchego Cheese with a Walnut Vinaigrette
mixed baby greens, julienne Asian pears, shaved manchego cheese
tossed in a walnut vinaigrette

Second Course

Cajun Blackened Trout over Summer Soccotash
Idaho farm-raised rainbow trout coated lightly with Cajun seasonings and blackened, plated over summer soccotash
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Chicken Wiener Schnitzel
Jidori chicken breast, flatted and coated with seasoned breadcrumbs, pan sautéed and finished with a lemon-carper pan sauce, served with a house-made wide noodles and a medley of seasonal vegetables

Third Course

Orange Blossom Olive Oil Cake
served with coconut sorbet and summer berries
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries and chantilly cream
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.