Trois et Trois

June 5th-7th

please select one item per course

First Course

Clam Chowder
topped with toasted cornbread croutons
Pickled Hearts of Palm Salad
baby lettuce greens, pickled hearts of palm, roast beets & blue cheese
Lamb Chop with Mint Chutney
pan roasted lamb chop served with mint chutney & pickled red onions

Second Course

Shrimp & Cured Salmon Fettuccine
house-made fettuccine with cured salmon & salmon prepared in a lemon
& dill-sundried tomato sauce
Coq au Vin
classic French… Jidori chicken marinated in red wine with herbs & onions, simmered slowly with mushrooms, served with braised carrots & roasted new potatoes
Top Sirloin Cobb Salad
top sirloin steak grilled to your preferred temperature & plated over a cobb salad of diced tomatoes, bacon, avocados, hard-cooked eggs, roquefort cheese & crisp mixed greens
tossed in a dijon vinaigrette

Third Course

Salzburg Souffle
Banana Flambe 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.