Trois et Trois

August 8th-10th

please select one item per course

First Course

Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables, herbs & green grapes, served cold & garnished with toasted almonds
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella, served with toast points
Grilled Romaine with Tomatillo Dressing
topped with cotija cheese

Second Course

Salmon with Hazelnut Relish
Scottish salmon pan-roasted in butter and finished with a hazelnut relish,
served with sautéed green beans with caramelized shallots and pommes vapor
Dill-Crusted Pork Tenderloin with Blistered Tomatoes, Farro & Peas
pork tenderloin crusted with a garlic, dill & lemon paste, roasted & served over a bed of farro, arugula, peas, cherry tomatoes & feta cheese
Roasted Lamb Chops with Figs
pan-roasted lamb chops with garlic, capers, green olives & figs, finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Baked Alaskan
strawberry ice-cream over sponge cake, enclosed in meringue & baked
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.