Trois et Trois

May 30th-31st

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup topped with a soft poached egg, prosciutto and Swiss cheese
Steak Tartar with Sun-Dried Tomato Rouille
steak tartar served over a bed of arugula & radicchio, topped with a sun-dried tomato rouille & capers, garnished with sieved eggs & served with toasted points
Herb Melon & Cucumber Salad
honeydew melon & Persian cucumbers marinated with mint, lemon verbena, fresno chiles, herbs, limes & olive oil

Second Course

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
Chicken Wiener Schnitzel
Jidori chicken breast, flatted & coated with seasoned breadcrumbs,
pan sautéed & finished with a lemon-carper pan sauce,
plated over house-made wide noodles & a medley of seasonal vegetables
Stuffed Calamari served over Fettuccine
calamari stuffed with a mixture shrimp, Andouille sausage, red bell peppers & shallots,
cooked in a savory shellfish broth & served over house-made fettuccine

Third Course

served with chocolate & caramel sauce
Strawberry and Rhubarb Crisp
served warm and topped orange 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.