Trois et Trois

July 28th-30th

please select one item per course

First Course

romaine, mixed baby greens, scallions, cucumbers, cherry tomatoes, mint, parsley radishes, tossed in a lemon-garlic vinaigrette, topped with pita bread croutons and a dash of sumac
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Corn Soup topped with a Poached Prawn, Crème Fraîche and Chives
served cold

Second Course

Cornish Game Hen with Roasted Fingerlings and Vegetable Tian
cornish game hen roasted with herbs and finished with a sage-Madeira sauce,
served with roasted fingerlings and vegetable tian
Fresh Fettuccine with Clam and Grilled Salmon
grilled salmon plated over house-made fettuccine prepared in a sherry cream sauce
with clams, cherry tomatoes and basil
Skirt Steak wrapped with Applewood Smoked Bacon
topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce
and served with seasonal vegetables and roasted fingerlings

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped 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.