Trois et Trois

May 31st-June 2nd

please select one item per course

First Course

Papas Bravas
rustic hand-broken Yukon potato, fried, topped with parmesan cheese
& served with a garlic aïoli
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato & herb bisque topped with herb-crusted puff pastry biscuit
Ratatouille Stack
tomatoes, red onions, eggplant, red & yellow bell peppers, fennel & herbs, roasted, marinated & layered with fresh mozzarella, served chilled with toast points

Second Course

Halibut Cheeks Étouffée
halibut cheeks & Andouille sausage prepared with Cajun seasonings,
served over rice & plated with a summer vegetable tian
Braised Short Ribs with House-Made Wide Noodles
slow braised beef short ribs simmered with veal stock, red wine, garlic, carrots, crimini mushrooms & herbs, served over house-made wide noodles
Lamb Chops Wellington
lamb chops marinated in herbs & garlic, wrapped in puff pastry & baked,
finished with a madeira-mushroom sauce, plated with herb-roasted fingerlings
& a medley of seasonally vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream & whipped 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.