Trois et Trois

July 24th-26th

please select one item per course

First Course

Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, kalamatas, capers & herbs, marinated & layered with fresh mozzarella, served with toast points
Burrata Cheese and Dried Figs with a Petite Salad
fresh Burrata cheese, dried figs plated with a petite salad of a Tuscan lettuce blend
tossed in balsamic vinaigrette served with walnut bread toast points
Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables,
herbs & green grapes, served cold & garnished with toasted almonds

Second Course

Salmon à la Nage
Scottish salmon & mussels poach in a tomato-basil lobster broth,
plated over wilted spinach, fennel & roasted red bell peppers
Grilled Beef Kabob with Farro Pilaf
grilled beef filet kabobs, finished with chimichurri sauce,
plated with a medley of seasonal vegetables & a faro pilaf
Roasted Pork Tenderloin Crusted with an Arugula Pesto
pork tenderloin covered with an arugula pesto, roasted & plated with herb-roasted fingerlings
& a medley of seasonal vegetables

Third Course

Floating Island
mounds of poached meringue, floating in crème anglaise with summer berries
drizzled with warm caramel sauce & topped with almond Florentine
Panna Cotta with Balsamic Strawberries
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.