Trois et Trois

May 8th-10th

please select one item per course

First Course

Grilled Baby Octopus
grilled baby octopus served over a tossed salad of baby greens, roasted red bell peppers,
black olives & a parsley-garlic vinaigrette
Lentil, Tomato & Coconut Curry Soup
Blue Cheese Soufflé with a Roasted Beet & Radish Salad
roasted beets & radishes tossed in a buttermilk dressing with mixed greens,
served with a blue cheese soufflé

Second Course

Branzino with Hazelnut Relish
pan-seared branzino plated over a parsley spaetzle & finished with a hazelnut relish,
served with a medley of seasonal vegetables
Blackened Wagyu Rib-Eye Steak with Roquefort Sauce
Wagyu rib-eye steak coated lightly with Cajun seasonings, blackened & cooked to preferred temperature, plated with potato rösti & finished with a Roquefort cream sauce,
served 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

Kumquat, Almond & Carrot Cake
frosted with a cream cheese frosting
Strawberry Crêpes
sweet crêpes filled with Chantilly crème, strawberries & rhubarb
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.