Trois et Trois

September 6th-7th

please select one item per course

First Course

Fig, Goat Cheese & Pancetta Tart
a savory-sweet tart layered with fresh figs, caramelized onions, goat cheese & pancetta, topped with a small arugula salad tossed in a balsamic vinaigrette
Stone Fruit & Fennel Gazpacho with Charred Baby Octopus
served chilled & topped with a summer salsa
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella, served with toast points

Second Course

Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms & fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package & steamed cooked
Veal Osso Buco Milanese with House-Made Wide Noodles
petite veal shanks braised in veal stock with white wine, garlic, carrots, tomatoes, crimini mushrooms & herbs, served over house-made wide noodles
Grilled Beef Kabob with Farro Pilaf
grilled beef kabobs, finished with chimichurri sauce, plated with a medley of seasonal vegetables & a faro pilaf

Third Course

Baked Alaskan
strawberry ice-cream over sponge cake, enclosed in meringue & baked
Chocolate Tart
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.