Trois et Trois

August 14th-16th

please select one item per course

First Course

Watermelon & Tomato Gazpacho
summer watermelon, tomatoes, cucumbers, radishes & herbs, served with a cornbread muffin
Spinach Salad with a Buttermilk Dressing
served with a tomato & corn fritter
Baked Scallop Casino
one-half shell scallop topped a herb-butter mixture with bread crumbs,
red bell pepper & pancetta

Second Course

Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed &
finished with a sauce of brown butter, capers, lemon & parsley,
served with a brown rice pilaf & a medley of seasonal vegetables
Wagyu Ribeye Steak with a Stuffed Poblano
Wagyu ribeye steak seasoned, blackened & cooked to your preferred temperature, finished with a mint-cilantro pesto plated with a roasted poblano pepper stuffed with goat cheese, hominy, sweet potatoes & roasted red bell pepper
Roasted Quail with Wild Mushroom Stuffing
Texas quail filled with a wild mushroom stuffing, roasted & finished with a port wine sauce, served with a medley of seasonal vegetables

Third Course

Basil Poppyseed Cake
served with a honey ice-cream & fresh berries
Stone Fruit Cobbler
served with vanilla ice 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.