Trois et Trois

May 2nd-4th

please select one item per course

First Course

Salmon Cake & Fresh Hearts of Palm Salad
salmon cake served with a salad of fresh hearts of palm, charred radicchio, endive & baby kale, tossed in a kumquat vinaigrette
Steamed Mussels topped with House-Made Potato Chips
Mushroom Soup

Second Course

Breaded Chicken Breast with Basil Pesto
chicken breast, seasoned & lightly breaded, pan fried
& served with a medley of seasonal vegetables
Blanquette de Veau
a classic French veal ragout, veal simmer in veal stock with a bouquet garni, onions, white wine, pearl onions, button mushrooms& finished with cream,
served over house-made wide noodles
Baby Octopus, Shrimp & Clams over roasted Corn Polenta
baby octopus, shrimp & clams simmered in a tomato, chorizo & fennel broth,
plated over a roasted corn polenta

Third Course

Strawberry-Rhubarb Crisp
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries & chantilly 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.