Trois et Trois

May 9th-11th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach & tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs & smoked bacon bits
Poblano & Black-Eye Peas Soup
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried & served over a summer succotash

Second Course

Pork Chop with a Dijon Mustard Sauce
Karabuta pork chop pan-roasted & finished with country Dijon-mushroom sauce, topped with fried shallots, served with roasted fingerlings
& a medley of seasonal vegetables
Grilled Swordfish over Ratatouille with Chimichurri
grilled swordfish plated over roasted ratatouille & finished with a chimichurri sauce, plated with a medley of seasonal vegetables
Cornish Game Hen with Niçoise Pasta & Basil Vinaigrette
cornish game hen roasted with herbs & plated over a niçoise pasta,
drizzled with a basil vinaigrette

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream & whipped 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.