Trois et Trois

April 12th-14th

please select one item per course

First Course

Moroccan Lamb Meatballs
served over couscous
Burrata Cheese & Arugula Salad
with Sun-Dried Tomato Vinaigrette
fresh burrata cheese served over a salad of baby wild arugula & frisée tossed in a sun-dried tomato vinaigrette, served with a garlic-parmesan crouton
Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon & Yukon potatoes in a savory vegetable broth, topped with a warm brie crostini

Second Course

Braised Beef Cheeks
marinated with herbs, garlic and red wine, then slowly roasted until tender,
served with pommes château a medley of seasonal vegetables
Barramundi and Grilled Shrimp
filets of barramundi sautéed in olive oil, plated over a kale pesto
& served with a warm cherry tomato salad with, charred lemon, fried capers,
roasted red bell pepper & spinach
Roasted Quail with a Wild Mushroom Stuffing
quail stuffed with a savory mushroom & sage stuffing, finished with a port wine sauce & plated with a thyme potato gratin & a medley of seasonal vegetables

Third Course

Banana Chocolate Bread Pudding
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream & 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.