Trois et Trois

August 23rd-25th

please select one item per course

First Course

Goat Cheese Soufflé
served with an arugula salad tossed in a dijon vinaigrette
Roast Corn, Potato & Smoked Bacon Chowder
Vincent’s Crab Cake
prepared with new england crabmeat, sautéed in olive oil
& served in a sun-dried tomato & caper sherry-cream sauce

Second Course

Seared Halibut Cheeks over Couscous with Chimichurri
seared halibut cheeks, plated over a couscous pilaf & finished with a chimichurri sauce, served with braised endive
Pork Chop with a Dijon Mustard Sauce
karabuta pork chop pan-roasted & finished with country dijon-mushroom sauce
& topped with fried shallots, served with a summer vegetable tian
& a roasted sweet potato
Herb-Roasted Jidori Chicken served with Grilled Romaine
thigh-leg portion of jidori chicken roasted with lemon & herbs,
finished with a garlic-thyme au jus & served with grilled romaine,
roasted fingerling potato & king trumpet mushrooms

Third Course

Sticky Date Cake with Jack Daniel Sauce
Poached Pear and Almond Cake
topped with vanilla ice-cream

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.