Trois et Trois

September 1st-3rd

please select one item per course

First Course

Summer Ratatouille Stack
tomatoes, red onions, eggplant, red and yellow bell peppers, fennel and herbs, roasted, marinated and layered with goat cheese, served chilled with toast points
Fig, Goat Cheese and Prosciutto Tart
a savory-sweet tart layered with roasted fig jam, caramelized onions, goat cheese and prosciutto, topped with a small arugula salad tossed in a balsamic vinaigrette
Potato and Corn Chowder
a savory roasted corn chowder with potatoes and bacon

Second Course

Roasted Jidori Chicken with a Tarragon-Mustard Sauce
Jidori chicken thigh-leg portion, roasted and finished with a tarragon-mustard
pan sauce, served with rice pilaf and green beans
Hanger Steak with Sauce Vierge
prime hanger steak pan seared, sliced and finished with sauce vierge,
plated over a potato galette and served with seasonal vegetables
Salmon Provençale
Scottish salmon sautéed in extra virgin olive oil with garlic, fresh herbs, heirloom cherry tomatoes, kalamata olives, and a chiffonade of basil,
served over house-made wide noodles

Third Course

frangipane enclosed in puff pastry, served over crème anglaise
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.