Trois et Trois

August 22nd-24th

please select one item per course

First Course

Soupe au Pistou
a hearty Provençal vegetable soup full of garden vegetables & pasta, finished with a basil-parsley pistou & served with a grilled baguette crouton
Green Bean and Peach Salad
tossed in a balsamic vinaigrette with caramelized onions,
plated over a bed of wild arugula
Fried Oysters with a Creamy Cucumber & Radish Salad
fresh shucked oysters coated with seasoned cornmeal,
fried & served over a radish & cucumber salad

Second Course

Top Sirloin Steak with Chimichurri
prime top-sirloin steak, cooked to your preferred temperature, finished a chimichurri sauce, served with a summer ratatouille & herb-roasted fingerlings potatoes
Cornish Hen over Cardamom Pasta Ribbons
Cornish hen roasted in a cast iron skillet, plated over house-made cardamom pasta, wilted greens, mushrooms & toasted almonds in a brown butter sauce,
topped with fresh ricotta
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed
& finished with a sauce of brown butter, capers, lemon & parsley,
served with confetti rice& a medley of seasonal vegetables

Third Course

Butterscotch Pots de Crème with Salted Caramel
Pistachio Lemon Cake
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.