Trois et Trois

May 26th-28th

please select one item per course

First Course

Roasted Carrot Soup with Citrus and Cumin
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted
and filled with a creamy, garlicky puree of salt cod and potatoes,
served over a tomato coulis

Second Course

Hanger Steak with Diane Sauce
and Parmesan-Truffle Pommes Frites
USDA prime hanger steak pan seared to preferred temperature and finished with Diane sauce, served with pommes frites and a medley of seasonal vegetables
Scottish Salmon wrapped with Yukon Potatoes
over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, served over a bed of creamed spinach and pearl onions, finished with a chive beurre blanc
Chicken Bordelaise with Wide Noodles
Jidori chicken thighs simmered in a bordelaise sauce with wild mushrooms, plated with house-made wide noodles and served with a medley of seasonal vegetables

Third Course

Cherry Clafouti
prepared with fresh cherries, topped with crème anglaise
Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped 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.