Trois et Trois

September 13th-15th

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella,
served with toast points
Moules Poulette Vol-au-Vent
mussels prepared in a cream sauce with mushrooms & parsley,
served over a pastry shell
French Onion Soup Gratinée
a hearty soup baked to perfection

Second Course

Petrale Sole Meunière
petrale sole pan prepared with brown butter, lemon, parsley capers & white wine, served with vegetable tian & roasted fingerling potatoes
Civet de Canard
duck legs, simmered in red wine with herbs, mushrooms, carrots & onions,
served over house-made wide noodles
Hanger Steak with Diane Sauce & Pommes Galette
prime hanger steak pan seared to preferred temperature,
sliced & plated over a pommes galette,
finished with diane sauce & served with a medley of seasonal vegetables

Third Course

Pavlova with Macerated Summer Fruit
a meringue shell filled with chantilly cream & topped with macerated summer fruit
Salted Butter Carmel Chocolate Mousse
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.