Trois et Trois

August 2nd-4th

please select one item per course

First Course

Mountain Meadow Mushroom Ravioli
wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce
Watermelon & Tomato Gazpacho
summer watermelon, heirloom tomatoes, cucumbers, radishes & herbs,
served chilled
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges & black olives
tossed in a red wine vinaigrette

Second Course

Tempura Soft-Shell Crab Salad
soft-shell crab dipped in a light tempura batter & deep-fried, plated over a salad of mixed baby greens, cherry tomatoes, & capers tossed in a lemon-dill vinaigrette
Roasted Pork Tenderloin
wrapped with Sage & Applewood Smoked Bacon
pan-roasted savory pork tenderloin finished with a madeira wine sauce,
served with rösti potatoes & a medley of seasonal vegetables
Herb-Roasted Airline Chicken
with a Roasted Fig Stuffed Goat Cheese
jidori airline chicken breast roasted with herbs & plated with a
goat cheese stuffed fig, finished with a port wine sauce,
served with rice pilaf & a medley of seasonal vegetables

Third Course

Plum Torte
served with a scoop of vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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.