Trois et Trois

August 1st-3rd

please select one item per course

First Course

Salmon Tartar with Petit Arugula Salad
served with toast points
Marinated Fig & Creamy Blue Cheese Salad
endive, arugula, frisée, shaved fennel, pears, creamy blue cheese & marinated figs tossed in a mustard vinaigrette
Watermelon & Tomato Gazpacho
summer watermelon, heirloom tomatoes, cucumbers, radishes & herbs,
served chilled

Second Course

Prawn wrapped Scallop with Valencia-Thyme Glaze
diver scallop wrapped with a prawn skewered & grilled, finished with a valencia-thyme glaze & served with a rice pilaf & medley of seasonal vegetables
Pork Chop Charcutière
Karabuta pork chop pan-roasted & finished with charcutière sauce
prepared with veal stock, herbs, Dijon & diced cornichon, served with papa bravas
& a medley of seasonal vegetables
Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
& plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce,
served with a medley of seasonal vegetables

Third Course

Carrot Cake
topped with a cream cheese frosting & served with coconut sorbet
Fig Tart
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.