Trois et Trois

June 9th-11th

please select one item per course

First Course

Heirloom Tomato and Goat Cheese Tart
with Petit Arugula Salad
local grown vine-ripened tomatoes, fresh herbs,
and goat cheese top this savory summer tart, served with an arugula salad tossed in a roasted tomato vinaigrette
French Lentil and Kale Soup
slow-cooked savory French lentil soup prepared with smoked pork, herbs and kale
Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted,
topped with a mushroom-Madeira wine sauce, served potato gratin
and a medley of seasonal vegetables
Provençale Fish Soup
prepared in a savory fish broth with sea bass, salmon, shrimp, clams, scallops and mussels, served with a garlic crouton
Petit Filet wrapped with Applewood Smoked Bacon
finished with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon and grilled to your preferred temperature, served over pommes galette and finished with hollandaise sauce, served with a medley of seasonal vegetables

Third Course

Peach Tart Tatin
poached summer peaches baked into a flaky crust, served warm with berry coulis and crème anglaise
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.