Trois et Trois

March 24th-26th

please select one item per course

First Course

Kale, Strawberries and Blood Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with blood oranges, dried pears, shaved fennel and toasted hazelnuts
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal, fried
served over summer succotash
White Bean Soup
slow-cooked savory, northern white bean soup prepared with smoked bacon

Second Course

Scallop and Shrimp Provencale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic and herbes de Provence, simmered in white wine and served with seasonal vegetables and house-made parsley-garlic gnocchi
Chicken Wiener Schnitzel
Jidori chicken breast, flatted and coated with seasoned bread crumbs, pan sautéed and finished with a lemon-carper pan sauce, served with a house-made
wide noodles and a medley of seasonal vegetables
Lamb en Croûte
New Zealand lamb loin coated with herbs and garlic, wrapped in pastry and baked to perfection, finished with a sage au jus and served with haricot verts

Third Course

Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped cream
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.