Trois et Trois

May 5th-7th

please select one item per course

First Course

Ratatouille Stack
roasted tomatoes, red onions, eggplant, red & yellow bell peppers & fennel, marinated & layered with fresh mozzarella, served with toast points
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Soupe au Pistou
a hearty Provençal vegetable soup full of garden vegetables and pasta,
finished with a basil-parsley pistou and served with a grilled baguette crouton

Second Course

Seafood Tagliatelle
scallops, shrimp, mussels, sea bass, and salmon in a prepared in a
sherry cream sauce and served over house-made tagliatelle pasta
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country
Dijon-mushroom sauce and topped with fried shallots,
served with potato gratin and a medley of seasonal vegetables
Canard au Cassie
Maple Leaf Farm duck breast seasoned and pan-roasted,
finished with a cassie-zinfandel sauce, plated with a wild rice pilaf and haricot verts

Third Course

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée and fresh berries
Hazelnut Paris-Brest
created in 1891 in commemoration of the famous Pairs-Brest bicycle race,
a pâte à choux pastry filled with a hazelnut praline 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.