Trois et Trois

September 8th-10th

please select one item per course

First Course

Tomato Caprice Stack
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a balsamic vinaigrette, stacked and topped with shaved Parmesan
Chilled Cantaloupe Gazpacho
Moroccan Meatballs
lamb meatballs with harissa, served over couscous

Second Course

Fisherman’s Soup
swordfish, salmon, shrimp, scallops, & mussels in a savory broth,
served with a grilled garlic crouton
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
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

Orange Blossom Olive Oil Cake
served with raspberry sorbet and summer berries
Coconut Crème Brûlée
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.