Trois et Trois

July 10th-12th

please select one item per course

First Course

Spinach Vichyssoise
spinach, potatoes, leeks and herbs, finished with a dollop of cream garnished croutons,
served cold
Steamed Mussels with Garlic Toast
mussels steamed with herbs, garlic, white wine & cream, topped with garlic toast
Green Bean, Shishito Peppers & Summer Melon
green bean, seared shishito peppers & summer melon, tossed in a balsamic vinaigrette with wild arugula, pickled red onions & cotija cheese

Second Course

Grilled Salmon Skewers with a Basil Vinaigrette
Scottish salmon skewered with zucchini ribbons & cherry tomatoes,
served over an Israeli couscous pilaf & finished with a basil vinaigrette
Lamb Chops with Chimichurri
grill lamb chops, plated over brown rice pilaf & finished with a fresh chimichurri,
served with a skewer of seasonal vegetables
Steak Haché & Potato Rösti with Bordelaise Sauce
house-ground prime beef grilled to preferred temperature, plated over a potato rösti,
topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce,
served with a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
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.