Trois et Trois

March 27th-29th

please select one item per course

First Course

Bibb Salad with Roquefort Cheese & Spicy-Candied Pecans
bibb, endive & wild baby arugula tossed in a sherry-vinaigrette
with shaved red onions, Roquefort cheese & spicy-candied pecans
Cajun Fried Oysters over a bed of Black-Eye Peas
fresh shucked oysters coated with Cajun seasoned cornmeal,
fried and served with a bed of savory black-eye peas
Spring Pea Soup

Second Course

Steak Haché & Truffle Fries
Angus beef, ground & cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms & finished with a bordelaise sauce, served with truffle fries
& a medley of seasonal vegetables
Salmon en Papillote
Scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms & fingerling potatoes, topped with tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package & steam cooked
Lamb Chops with Chimichurri
grill lamb chops, plated over rice pilaf & finished with a fresh chimichurri,
served with a medley of seasonal vegetables

Third Course

Banana Chocolate Cheesecake
Pavlova with Citrus Curd & Blueberries
a meringue shell filled with chantilly cream & topped with citrus fruit curd & fresh blueberries
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.