Trois et Trois

March 13th-15th

please select one item per course

First Course

House-Cured Salmon with Burrata
burrata cheese plated over cured salmon, drizzled with a lemon-caper vinaigrette & fried leeks, served with grilled focaccia bread
White Bean & Kale Soup
white beans, mirepoix, smoked pork & kale
Crêpes à la Florentine
savory crêpes filled with spinach, mushrooms, shallots, finished with mornay sauce & baked

Second Course

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
Mixed Grill
grilled lamb chop, duck confit leg & grilled pork sausage, served over a bed of savory cannellini beans with a medley of seasonal vegetables
Roasted Chicken with Farro & Blistered Tomato Salad
Jidori chicken thigh-leg pressed & roasted in an iron skillet with garlic & herbs, served with a warm farro salad with blistered cherry tomato, charred lemon, fried capers & roasted red bell pepper with wilted spinach

Third Course

Gâteau Basque
served in patisseries throughout the Pays Basque, a simple butter cake filled with a layer of cherry jam, plated with a scoop of vanilla ice cream
Butterscotch Pots de Crème with Salted Caramel
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.