Trois et Trois

May 12th-14th

please select one item per course

First Course

Asparagus Vichyssoise
asparagus, potatoes, leeks and herbs, finished with a dollop of cream and chives, served cold
Burrata Cheese and Prosciutto Plate
fresh Burrata cheese wrapped with prosciutto and plated over baby wild arugula and drizzled with a sun-dried tomato vinaigrette, served with a garlic-parmesan crouton
Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette

Second Course

Les Trois Demoiselles
filet of petrale sole, crab and shrimp, baked and finished with a lobster sauce,
served with pommes vapor and a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
Herb Roasted Chicken with Parmesan-Rosemary Fries
one-half Jidori chicken roasted with herbs and plated over ratatouille,
served with parmesan-rosemary fries

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
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Desert 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.