Trois et Trois

August 15th-17th

please select one item per course

First Course

Roasted Fig Stuffed with Herb-Goat Cheese
summer fig stuffed with an herb-goat cheese & wrapped with bacon, finished with a port wine sauce
Black Bean & Roasted Corn Soup
topped with a dollop of crème fraîche & cilantro
Heirloom Tomato Salad
served with a roast corn & shishito pepper fritter

Second Course

Chicken Spinach & Mozzarella Roulade
chicken breast rolled with a savory blend of spinach, mushrooms, herbs and fresh mozzarella, pan sautéed and finished with a parsley pesto, plated with herb potato wedges & a medley of seasonal vegetable
Seafood Tagliatelle
local white fish, salmon, cured salmon & shrimp in a prepared in a sherry cream sauce & served over house-made tagliatelle pasta
Blackened Skirt Steak with Mint-Cilantro Pesto
blackened skirt steak prepared to your preferred temperature,
plated over a roasted corn polenta & finished with a mint-cilantro pesto,
served with a medley of seasonal vegetables

Third Course

Summer Stone Fruit Crisp
peaches, plums & apricots baked in a crisp, served with vanilla ice cream
Chocolate S’mores
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.