Trois et Trois

May 22nd-24th

please select one item per course

First Course

Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach & tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled eggs & smoked bacon bits
Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal, fried served over summer succotash
French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, provolone & parmesan cheeses,
baked to perfection

Second Course

Lamb Chops with Chimichurri
grill lamb chops, plated over mashed sweet potatoes & finished with a fresh chimichurri,
served with a skewer of seasonal vegetables
Seared Tuna with a Grilled Pineapple Salsa
Pacific coast yellow tail tuna pan seared to a medium-rare temperature & finished with a grilled pineapple salsa, plated with a rice pilaf & a medley of seasonal vegetables
Top Sirloin Steak with Diane Sauce & Parmesan-Truffle Pommes Frites
USDA prime top sirloin steak pan seared to preferred temperature & finished with Diane sauce, served with pommes frites & a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Citrus Pudding Cake
topped with citrus rhubarb compote
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.