Trois et Trois

July 25th-27th

please select one item per course

First Course

Baby Back Ribs over Asian Slaw
braised baby back ribs plated over an Asian slaw
Heirloom Tomato Tart
local grown vine-ripened tomatoes, zucchini with fresh ricotta,
drizzled with an basil-parsley pesto
Roast Corn, Potato & Smoked Bacon Chowder

Second Course

Barramundi with Grilled Peach & Shishito Pepper Salsa
barramundi pan seared & & finished with a peach & shishito salsa,
plated with a rice pilaf & skewer of summer vegetable
Chicken Milanese
chicken breast, flatten & lightly coated with seasoned bread crumbs, pan sautéed with shallots, capers & a squeeze of lemon, finished with a brown butter sauce & served with house-made fettuccine & a medley of seasonal vegetables
Top Sirloin Steak & Tomato Panzanella
chipotle dusted top-sirloin steak, cooked to your preferred temperature,
plated over a fresh tomato panzanella & finished a chimichurri sauce

Third Course

Peach Malba Cake
topped with vanilla ice cream
Choux à la Crème
aka… Cream Puff, a classic French dessert,
a choux pastry shell filled with pastry cream & drizzled with chocolate
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.