Trois et Trois

April 4th-6th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese & Spicy-Candied Pecans
bibb, endive & wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese & spicy-candied pecans
Roasted Red Bell Pepper Ravioli
house-made red bell pepper ravioli filled with a savory black bean, almond filling, served with a cilantro beurre blanc
Roasted Corn & Potato Chowder

Second Course

Chicken Milanese
chicken breast, flattened & 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
Barramundi served over Spring Pea & Beech Mushroom Risotto
barramundi sautéed in brown butter, plated over a spring pea-beech mushroom risotto, served with a medley of seasonal vegetables
Roasted Pork Tenderloin Crusted with an Arugula Pesto
pork tenderloin covered with an arugula pesto, roasted & plated with herb-roasted fingerlings & a medley of seasonal vegetables

Third Course

Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream & whipped cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
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.