Trois et Trois

July 31st-August 2nd

please select one item per course

First Course

Cauliflower & Curry Soup
Duck Prosciutto & Melon Salad
a salad of baby spinach, toasted almonds, ricotta cheese, melon & duck prosciutto
drizzled with a cherry vinaigrette
Braised Short Rib Ravioli with a Bordelaise Sauce
house-made ravioli filled braised short ribs with brunoise vegetables,
served in a bordelaise sauce

Second Course

Local Halibut with Shishito-Peach Salsa
local halibut pan sautéed, plated over Israeli couscous & finished with a blistered
shishito-peach salsa, served with a medley of seasonal vegetables
Roasted Quail stuffed with a Roasted Corn Polenta
roasted quail filled with a corm polenta, plated over summer succotash
& finished with a sauce vierge
Hanger Steak with Sweet Potato Fries
prime hanger steak coated with a chipotle dry rub, pan seared to preferred temperature, topped with a yogurt-blue cheese sauce & served with sweet potato fries

Third Course

Peach Crisp
summer peaches baked in a crisp, served with vanilla ice cream
Phyllo Dough & Ricotta Cheese Stack
served with a rose semi freddo
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.