Trois et Trois

May 19th-21st

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach and tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs and smoked bacon bits
Steak Tartar with Sun-Dried Tomato Rouille
Vincent’s steak tartar served over a bed of arugula and radicchio,
topped with a sun-dried tomato rouille and capers, garnished with sieved eggs
and served with toasted points
White Bean and Kale Soup
white beans, mirepoix, bacon and kal

Second Course

Fish and Chips
salmon, shrimp, white fish and a medley of vegetables coats with a light tempura and fried, served with tartar sauce and French fries
Chicken Fried Steak
NY steak, pounded flat, breaded and fried, finished with a pan sauce and plated with a Yukon mash and a medley of seasonal vegetables
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear
layers of meringue, vanilla ice cream & raspberry sorbet, topped with fresh berries and chantilly 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.