Trois et Trois

July 11th-13th

please select one item per course

First Course

Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs, finished with a dollop of cream and chives, served cold
Moules Marinière
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes
Savory Mushroom Tart with Italian Parsley Salad
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart, served with an Italian parsley 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 and herb-roasted fingerlings potatoes
Pork Chop with a Dijon Mustard Sauce
Niman Ranch pork chop pan-roasted and finished with country Dijon-mushroom sauce and topped with fried shallots, served with papa bravas
and a summer vegetable tian
Sea Bass with a Grilled Peach & Shishito Pepper Salsa
sea bass sautéed in extra virgin olive oil, topped with a grilled peach & shishito pepper salsa, served with rice pilaf & a medley of seasonally vegetables

Third Course

Phylloccine Ice Cream Sandwich
layers of sweetened phyllo pastry, ice cream, berry purée & fresh berries
Peach Tart
flaky crust topped with frangipane and a roasted peaches
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.