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
$30

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.
760-745-3835