Trois et Trois

June 26th-28th

please select one item per course

First Course

Shiitake Mushroom-Dashi Soup
served with bok choy & crispy pork belly
Eggplant Timbale
prepared with provolone cheese & a roasted tomato vodka sauce
Chopped Kale & Romaine Salad
chopped romaine, kale, radishes & cornbread croutons
tossed in a anchovy-parmesan vinaigrette

Second Course

Breaded Chicken Breast Salad with Cherries & Goat Cheese
breaded chicken breast pan fried & plated over a salad of mixed greens, fresh cherries,
goat cheese & pistachios tossed in a balsamic vinaigrette
Braised Short Ribs over Crispy Polenta
Slow braised short ribs over crispy polenta with wilted spinach
Branzino with Hazelnut Relish
pan-seared branzino plated over a farro risotto & finished with a hazelnut relish

Third Course

Bavarois au Chocolat
layered bavarian cream, unmolded & topped with a swiss chocolate sauce
Nectarine & Strawberry Napoleon
a stack of roasted summer nectarines, strawberries, flaky pastry, pastry cream
& whipped 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.