Trois et Trois

June 12th-14th

please select one item per course

First Course

Coquilles St Jacques
scallops on the half shell, sea scallop over a bed of spinach & topped with a herb-butter
& breadcrumb mixture, baked to perfection
Summer Nectarine & Goat Cheese Salad
nectarines, tomatoes, mixed salad greens tossed in an orange bitter vinaigrette,
topped with goat cheese & roasted walnuts
Chilled Cantaloupe Soup
drizzled with a basil oil

Second Course

Beef Stroganoff
served over pappardelle pasta with a medley of seasonal vegetables
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed &
finished with a sauce of brown butter, capers, lemon & parsley,
served with an Israeli couscous pilaf & a medley of seasonal vegetables
Roasted Chicken Breast with Blackberry-Chipotle Sauce
spice rubbed Jidori chicken breast roasted in an iron skillet & finished with a blackberry- chipotle sauce, served with Forbidden Black Rice, charred onions & wilted spinach

Third Course

Crêpes Suzette with Cherries
finished with Chantilly cream
Kumquat, Almond & Carrot Cake
frosted with a cream cheese frosting
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.