Trois et Trois

July 6th-7th

please select one item per course

First Course

Tomato & Watermelon Salad
farmer’s market heirloom tomatoes & watermelon marinated in a white balsamic vinaigrette, tossed with cucumbers, feta cheese & fresh herbs, served on a bed of bibb lettuce
Mussel Bisque
steamed mussels in a sherry bisque, sealed with puff pastry & baked to perfection
Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart, topped with an Italian parsley salad

Second Course

Sanddab with Lemon-Caper Sauce & Confetti Rice
a tender white fish, seasoned & lightly battered, pan sautéed & finished with a lemon-caper beurre blanc, served with confetti rice & a medley of seasonal vegetables
Lamb Chops with Chimichurri
grill lamb chops, plated over black beans & finished with a fresh chimichurri, served with a skewer of summer vegetables
Hanger Steak with Bordelaise Sauce
prime hanger steak grilled to your preferred temperature, finished with a bordelaise sauce & served with rösti potatoes & a grilled romaine wedge

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Peach Tart
flaky crust topped with frangipane & a roasted peaches
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.