Trois et Trois

August 29th-31st

please select one item per course

First Course

Butter Lettuce & Heirloom Tomato Salad
marinated heirloom tomatoes & butter lettuce with herb-buttermilk dressing
& focaccia croutons
Mushroom Consommé
with ricotta & mushroom dumplings
Frog Legs Provençale
frog legs sautéed with garlic & parsley

Second Course

Local Caught White Fish With Lemon-Caper Sauce
local caught white fish pan sautéed & finished with a lemon-caper sauce,
served with roasted potatoes & seasonally vegetables
Roasted Stuffed Quail with Charred Pepper Bread Pudding
Texas quail filled with a savory fig stuffing, wrapped with bacon & roasted,
plated with a charred pepper bread pudding & finished with an herb au jus,
served with seasonally vegetables
Pork Schnitzel
pork loin, pounded & coated with seasoned bread crumbs, pan sautéed,
plated with a spinach spätzle & finished with roasted red bell pepper & lemon aioli,
served with a medley of seasonal vegetables

Third Course

served with chocolate & caramel sauce
Floating Island
mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce & topped with almond florentine
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.