Trois et Trois

September 20th-22nd

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic & parsley
Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, plated with an arugula salad tossed in a truffle oil vinaigrette with dried figs & toasted walnuts
Carrot, Fennel & Tarragon Soup

Second Course

Chicken Wiener Schnitzel
jidori chicken breast, flatted & coated with seasoned bread crumbs, pan sautéed & finished with a lemon-carper pan sauce, served with yukon mashed potatoes
& a medley of seasonal vegetables
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
Fish and Chips
salmon, shrimp, white fish & a medley of vegetables coats with a light tempura
& fried, served with tartar sauce dijon slaw & french fries

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake
filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
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.