Trois et Trois

June 20th-22nd

please select one item per course

First Course

Grilled Baby Octopus Salad
grilled baby octopus served over a tossed salad of baby greens, roasted red bell peppers,
black olives & a parsley-garlic vinaigrette
Summer Squash Soup with a Parmesan Crouton
Ravioli Napoletana
ravioli filled a savory mixture of roasted tomatoes, red bell peppers, eggplant,
spinach, pine nuts, feta & parmesan cheeses served in a beurre noisette
& topped with shaved parmesan cheese

Second Course

Chicken Cordon Bleu
chicken breast layered with prosciutto & Swiss cheese, pan roasted & topped with a mushroom-Madeira wine sauce, served with mashed Yukon potatoes & green beans
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce, served with a Yukon potato mash & a medley of seasonal vegetables
Prawn wrapped Scallop with Valencia-Thyme Glaze
diver scallop wrapped with a prawn skewered & grilled, finished with a valencia-thyme glaze
served with a rice pilaf & medley of seasonal vegetables

Third Course

Baked Alaskan
strawberry-pistachio ice-cream over a kumquat sponge cake, enclosed in meringue & baked
Pear Tart
flaky crust topped with frangipane & a poached pear
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.