Trois et Trois

April 5th-7th

please select one item per course

First Course

Beggars’ Purse
a crepe pouch filled with a blue cheese béchamel, spinach & mushrooms,
served with a tomato coulis
Strawberry & Mascarpone Spring Salad
Be Wise Ranch arugula, shaved fennel and strawberries tossed in a citrus vinaigrette, served with a quenelle of mascarpone cheese
Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg,
prosciutto and Swiss cheese

Second Course

Petrale Sole Meunière
petrale sole pan prepared with brown butter, lemon, parsley, capers and white wine, served with asparagus and carrot risotto
Provençal Lamb Chops
grilled Provençal lamb chops, finished with an herb au jus, served with roasted fingerling potatoes and a medley of seasonal vegetables
Grilled Vegetarian Kebobs with Mediterranean Quinoa Pilaf
confit potatoes, cherry tomatoes, yellow squash & eggplant with a parsley pesto, plated over a quinoa pilaf prepared with dried figs, golden raisins & capers

Third Course

Lemon Pound Cake Parfait
lemon pound cake, pastry cream, blueberries & strawberries
Apple Tart Tatin
served straight from the oven, with warm caramel sauce
& a scoop of 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.