Trois et Trois

April 11th-13th

please select one item per course

First Course

Strawberry, Kale & Mascarpone Spring Salad
organic redbor kale, spring greens, strawberries, shaved fennel, roasted chiogga beets tossed in a kumquat vinaigrette, topped with mascarpone cheese
& toasted pinenuts
Spring Pea Soup
Cured Salmon Salad
fresh watercress & wild arugula tossed in a lemon-caper vinaigrette,
served over cured salmon topped with thinly sliced red onions,
chopped hard-boiled eggs & pumpernickel croutons

Second Course

Roasted Lag of Lamb with Gremolata
leg of lamb filled with a parsley, garlic & citrus zest gremolata,
roasted & served with potato gratin & grilled asparagus
Prawn wrapped Scallop with Valencia-Thyme Glaze
diver scallop wrapped with a prawn skewered & grilled, finished with a valencia-thyme glaze & served with a with rice pilaf & medley of seasonal vegetables
Roasted Chicken over Cardamom Pasta Ribbons
one-quarter jidori chicken roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted spinach, mushrooms & toasted almonds
in a brown butter sauce, topped with fresh ricotta

Third Course

Baked Alaskan
strawberry-pistachio ice-cream over a kumquat sponge cake,
enclosed in meringue & baked
from the town of Pithiviers in France’s Loire region,
frangipane enclosed in puff pastry, served warm
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.