Trois et Trois

April 19th-21st

please select one item per course

First Course

Roasted Tomato & Smoked Garlic Soup
Niçoise Salad Plate
grilled asparagus, fingerling potatoes, green beans, cherry tomatoes,
arugula & hard-boiled quail eggs, topped with a garlic crouton
& drizzled with a niçoise vinaigrette
Pork Belly with Rhubarb Mostarda
braised pork belly plated over a purée of carrots & finished with a rhubarb mostarda

Second Course

Grilled Swordfish over Ratatouille with Chimichurri
grilled swordfish plated over roasted ratatouille & finished with a chimichurri sauce, plated with a medley of spring vegetables
Rotisserie Chicken & Chicken-Apple Sausage
rotisserie jidori chicken & grilled chicken-apple sausage, finished with a sage aujus, plated with steamed asparagus & sweet potato fries
Eggplant Moussaka
a Greek dish prepared with a lamb & beef sauce layered with eggplant & béchamel

Third Course

Baked Alaskan
kumquat ice-cream with a layer of berry coulis over a spouge cake,
enclosed in meringue & baked
Cherry Clafouti
topped with vanilla ice 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.