Trois et Trois

June 6th-8th

please select one item per course

First Course

Mussels Tarragon-Dijon
steamed with red onions, mushrooms, red potatoes, white wine,
cream, fresh tarragon & Dijon mustard
Grilled Caesar with Bacon Croutons
Roasted Carrot Soup with Citrus & Cumin

Second Course

Mixed Grill
grilled lamb chop, duck confit leg & grilled pork sausage, served over a bed of savory cannellini beans with a medley of seasonal vegetables
Cornish Game Hen over a Creamy Summer Succotash
Cornish game hen seasoned with herbs & roasted, plated over a summer vegetable succotash & finished with a roasted garlic au jus, served with roasted fingerlings
Lobster Tail with Dill Beurre Blanc
Maine lobster tail plated over a faro-barley pilaf, finished with a dill beurre blanc & served with a medley of seasonally vegetable

Third Course

Blueberry & Lemon Curd Napoleon
a stack of fresh blueberry & lemon curd, puff pastry, pastry cream & whipped cream
Cherry Clafouti
topped with vanilla ice cream
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.