Trois et Trois

April 10th-12th

please select one item per course

First Course

Corn, Curry & Coconut Soup
Seared Calamari Lettuce Wraps
seared calamari, quinoa, chickpeas, pickles red onions & wrapped in butter lettuce
Ratatouille Stack
tomatoes, red onions, eggplant, red & yellow bell peppers, fennel & herbs, roasted, marinated & layered with fresh mozzarella, served chilled with toast points

Second Course

Blackened Skirt Steak with Mint-Cilantro Vinaigrette
blackened skirt steak prepared to your preferred temperature, served over a salad of mixed greens, roasted corn, radishes, tomatoes & jicama tossed in a mint-cilantro vinaigrette,
topped with cornbread croutons
Mixed Pork Grill
barbecue baby back ribs with grilled pork sausage, served over a bed of savory cannellini beans with a medley of seasonal vegetables
Seafood Newburg Vol-Au-Vent
ono, shrimp & salmon prepared in a sherry-dill sauce & served over a puff pastry shell,
plated with a medley of seasonal vegetables

Third Course

Citrus Pudding Cake
topped with citrus compote
Strawberry & Blackberry Napoleon
a stack of fresh strawberries & blackberries, 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.