Trois et Trois

May 17th-19th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic & parsley
Watercress & Tomato Gazpacho
prepared with watercress & heirloom tomatoes
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

Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks slow roasted with veal stock, white wine, garlic,
carrots, tomatoes, crimini mushrooms & herbs,
served with house-made wide noodles & green beans
Chicken Alana
Jidori chicken breast and a large prawn sautéed in butter with shallots, leeks, fresh herbs & Pernod, served over a bed of fresh steamed spinach & house-made gnocchi
Fresh Soft-Shell Crab with Chipotle Aïoli
coated with seasoned tempura & fried, served with a chipotle aïoli,
plated with sautéed rainbow chard & fresh cherry tomato salad

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Cheesecake with Fresh Strawberries
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.