Trois et Trois

June 16th-18th

please select one item per course

First Course

Summer Nectarine and Goat Cheese Salad
nectarines, tomatoes, mixed salad greens tossed in a orange blossom and walnut oil vinaigrette, topped with goat cheese and roasted walnuts
Roasted Tomato Gazpacho
roasted heirloom tomatoes, cucumbers, sweet peppers, herbs and seasonings, garnished with a dollop of crème fraîche and diced avocados, served cold
Shrimp en Croûte
prawns marinated in herbs and garlic, wrapped in puff pastry and baked,
served with a sun-dried tomato aïoli

Second Course

Seared Ahi over Couscous with Mango Salsa
seared ahi, prepared medium-rare, plated over a couscous pilaf
and topped with a fresh mango salsa, served with a summer vegetable tian
Grilled Lamb Chops with Rosemary Au Jus
grilled lamb chop, plated over a bed of sautéed summer squash and beech mushrooms, finished with a rosemary au jus and served with pomme chatea
Roasted Quail over Roasted Corn Polenta
roasted quail filled with a savory stuffing of roasted corn,
mushroom and goat cheese finished with a Madeira wine sauce
and plated with a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Pavlova with Macerated Summer Fruit
a meringue shell filled with Chantilly cream and topped with macerated summer fruit
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.