Trois et Trois

May 31st-June 1st

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red & yellow bell peppers, fennel,
Kalamata olives, capers & fresh mozzarella cheese, plated over a bed of greens,
served with toast points
Clam, Corn & Potato Chowder
clam, roasted corn, potatoes and smoked bacon
Moules Mariniere
mussels steamed with herbs, garlic, white wine and cream,
topped with house-made potato chip

Second Course

Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout, season & pan set sautéed in a brown butter with sliced almonds, served with a confetti rice pilaf & a medley of seasonal vegetable
Blackened Skirt Steak with Mint-Cilantro Pesto
blackened skirt steak prepared to your preferred temperature,
served over a roasted corn polenta & finished with a mint-cilantro pesto,
served with a medley of seasonal vegetables
Chicken Marsala
airline chicken breast pan-roasted with shallots, mushrooms & a splash of Marsala wine, served with confit potatoes & a medley of seasonal vegetables

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Lemon Pudding Cake with Berry Potpourri
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.