Trois et Trois

June 28th-30th

please select one item per course

First Course

Soupe au Pistou
a hearty provençal vegetable soup full of garden vegetables & pasta,
finished with an arugula pistou & served with a grilled baguette crouton
Fried Green Tomatoes
seasoned, fried green tomatoes plated over a cucumber-blue cheese slaw,
layered with braised pork belly & a farm-fresh egg
Caponata Stack
roasted tomatoes, red onions, eggplant, red & yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with goat cheese,
served over a bed of baby greens with toast points

Second Course

“Under the Brick” Roast Chicken
one-half jidori chicken pressed & roasted in an iron skillet with garlic & herbs,
served with tarragon mustard & a sautéed cherry tomato salad with charred lemon,
fried capers, roasted red bell pepper & spinach
Petit Filet wrapped with Applewood Smoked Bacon finished with Béarnaise Sauce
petit filet wrapped with applewood smoked bacon & grilled to your preferred temperature, served over rösti potatoes & finished with a béarnaise sauce,
served with a medley of seasonal vegetables
Salmon en Papillote
scottish salmon over a bed of braised fennel, leeks, fingerlings & mushrooms, layered with tomato concasé, lemon & herbs, steam cooked in a parchment package

Third Course

Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a swiss chocolate sauce
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.