Trois et Trois

June 13th-15th

please select one item per course

First Course

Pissaladiere Flatbread
layered with caramelized onions, anchovy fillets, niçoise olives & fresh herbs,
served with a small of mixed baby greens tossed in a Dijon vinaigrette
Chilled Cantaloupe Soup
drizzled with a basil oil
Cured Salmon with Potato Salad
house-cured salmon plated with a potato salad with Yukon potatoes,
celery, radishes & a dill aïoli

Second Course

Veal Osso Buco Milanese
with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
Seared Tuna with a Hazelnut Relish
pacific coast yellow tail tuna pan seared to a medium-rare temperature
& finished with a hazelnut relish, plated with a pilaf of black forbidden rice
& a medley of seasonal vegetables
Steak Haché & Truffle Fries
fresh ground beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce, served with truffle fries & a medley of seasonal vegetables

Third Course

Blueberry Cornmeal Cake
served warm with vanilla ice-cream
Butterscotch Pots de Crème with Salted Caramel
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.