Trois et Trois

July 26th-28th

please select one item per course

First Course

Chilled Cantaloupe Soup
drizzled with a basil oil
Roasted Fig Stuffed with Herb-Goat Cheese
summer fig stuffed with an herb-goat cheese, finished with a port wine sauce
Pissaladiere Flatbread
layered with caramelized onions, anchovy fillets, niçoise olives & fresh herbs,
served with a small of mixed baby greens tossed in a Dijon vinaigrette

Second Course

Flat Iron Cobb Salad
flat iron steak grilled to your preferred temperature & plated over a cobb salad of diced tomatoes, bacon, avocados, hard-cooked eggs, roquefort cheese
& crisp mixed greens tossed in a dijon vinaigrette
Sea Bass with a Grilled Peach & Shishito Pepper Salsa
sea bass sautéed in extra virgin olive oil, topped with a grilled peach & shishito pepper salsa, served with rice pilaf & a medley of seasonally vegetables
Mixed Grill
grilled lamb chop, duck confit & a house-made pork sausage, finish with an herb au jus, served with roasted baby yukon potatoes & a medley of seasonal vegetables

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Summer Stone Fruit Crisp
peaches, plums & apricots baked in a crisp, 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.