Trois et Trois

April 25th-27th

please select one item per course

First Course

Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
hen-of -the-woods mushroom roasted & drizzled with a roasted garlic vinaigrette, plated over ricotta cheese, carrot-kumquat purée & shaved asparagus
Roasted Tomato Bisque topped with a Savory Biscuit
roasted tomato & herb bisque topped with herb-crusted puff pastry biscuit

Second Course

Petit Filet wrapped with Applewood Smoked Bacon
finished with Béarnaise Sauce
petit filet wrapped with applewood smoked bacon & grilled to your preferred temperature, served over rösti potatoes & finished with a béarnaise sauce, served with a medley of seasonal vegetables
Salmon with Garlic-Parsley Spaetzle
pan-roasted Scottish salmon plated over house-made spaetzle,
topped with a medley of wild mushrooms prepared in a port wine reduction,
plated with grilled asparagus
Roasted Quail over Roasted Corn Polenta
roasted quail filled with a savory stuffing of roasted corn, mushroom & goat cheese finished with a Madeira wine sauce & plated with a medley of seasonal vegetables

Third Course

Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
Pavlova with Macerated Summer Fruit
a meringue shell filled with chantilly cream & topped with macerated summer fruit
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.