Trois et Trois

July 17th-19th

please select one item per course

First Course

Chilled Cantaloupe Soup
drizzled with a basil oil
Grilled Romaine with Tomatillo Dressing
topped with cotija Cheese
Baby Back Ribs over Asian Slaw
braised baby back ribs plated over an Asian slaw

Second Course

Cornish Game Hen over a Creamy Summer Succotash
Cornish game hen seasoned with herbs & roasted, plated over a summer succotash & finished with a roasted garlic au jus, served with roasted fingerlings
Lyonnaise Duck Confit Salad with Pork Belly Croutons
mixed field greens, frisée, new potatoes & pork belly croutons tossed in warm truffle oil vinaigrette, topped with a poached egg & duck confit (leg-thigh)
Seared Tuna with a Grilled Pineapple Salsa
Seared Tuna with a Grilled Pineapple Salsa Pacific coast yellow tail tuna pan seared to a medium-rare temperature & finished with a grilled pineapple salsa, plated with a rice pilaf
& a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
Peach & Blueberry Crisp
topped 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.