Trois et Trois

August 21st-23rd

please select one item per course

First Course

Mountain Meadow Mushroom Ravioli
wrapped in wonton, drizzled with a port wine truffle sauce
Peach & Roasted Beet Salad
summer peaches, roasted beets & baby spinach tossed in a shallot-white balsamic vinaigrette, topped with granola
Potato & Roasted Garlic Chowder
prepared with potatoes, roasted garlic, roasted red bell pepper & cheddar cheese

Second Course

Pork Chop with a Dijon Mustard Sauce
pork chop drenched in seasoned bread crumbs, pan-fried
& finished with country Dijon-mushroom sauce, topped with fried shallots
& served with papa bravas & a summer vegetable tian
Grilled Skirt Steak with Twice Baked Potato
spice-crusted skirt steak prepared to your preferred temperature,
plated with a twice-baked potato & a medley of seasonal vegetables
Seafood Fettuccine
house-cured salmon, mussels & calamari over house-made fettuccine prepared in a
basil pesto cream sauce with tomatoes, capers & lemon juice

Third Course

Blueberry Cornmeal Cake
served warm with vanilla ice-cream
Crème Brûlée with Roasted Figs
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar,
topped with roasted figs
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.