Trois et Trois

September 7th-8th

please select one item per course

First Course

Ravioli Napoletana
ravioli filled a savory mixture of roasted tomatoes, red bell peppers, eggplant, spinach, pine nuts, feta & parmesan cheeses, served in a beurre noisette
& topped with shaved parmesan cheese
Savory Mushroom & Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & goat cheese top this savory tart, topped with an italian parsley salad
Andalusian Gazpacho
a perfect summer gazpacho from spain, prepared with summer vegetables, herbs & green grapes, served cold & garnished with toasted almonds

Second Course

Chicken Milanese
jidori chicken breast, flatten & lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers & a squeeze of lemon, finished with a brown butter sauce & served with house-made fettuccine & a medley of seasonal vegetables
Sautéed Calf’s Liver & Caramelized Onions
sautéed calf’s liver topped with caramelized onions, served with a yukon potato mash & a medley of seasonal vegetables
Salmon à la Nage
scottish salmon & mussels poach in a tarragon & white wine-cream sauce with peas & asparagus, served over house-made fettuccini

Third Course

Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée & fresh berries
Orange Blossom Cake
served with raspberries sorbet
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.