Trois et Trois

August 7th-9th

please select one item per course

First Course

Cantaloupe Gazpacho
Watermelon, Cucumber & Pork Belly Salad
watermelon with cucumbers, puffed farro, pork belly, mint, cilantro, ginger
& a squeeze of lime, tossed in a Asian peanut vinaigrette
Curry & Feta Cheese Arancini
curry & feta cheese rice balls, fried & served with a red bell pepper aïoli

Second Course

Seafood Fritto Misto
softshell crab, shrimp, calamari & seasonal vegetables, served with an Asian slaw
Mixed Grill
grilled lamb chop, braised veal & grilled pork sausage, served over pancetta grits
with a medley of seasonal vegetables
Duck Confit “Poutine”
confit duck legs plated over sweet potato fries & topped with a Bordelaise
& crumbled blue cheese

Third Course

Passionfruit Cheesecake
Chocolate Soufflé
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.