Trois et Trois

September 19th-21st

please select one item per course

First Course

Grilled Romaine with Tomatillo Dressing
topped with cotija cheese
Lamb Chop Pop
lamb chop stuffed with marinated figs, wrapped with bacon,
dipped into a corn batter & deep-fried, plated over a small bed of arugula
& served with a grainy mustard dipping sauce
Clam, Corn & Potato Chowder
clam, roasted corn, potatoes and smoked bacon

Second Course

Short-Rib Ragù over Cardamom Pappardelle
slow braised short-ribs plated over a house-made cardamom wide noodle
Baramundi over Farro Pilaf
seasoned & pan seared, plated over a farro pilaf with
preserved lemons, capers, green olives & roasted red bell pepper,
finished with a brown butter fried caper sauce
Coq au Vin
classic French… Jidori chicken marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots & roasted new potatoes

Third Course

Apple Cake
served with salted caramel ice-cream
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.