Trois et Trois

September 18th-20th

please select one item per course

First Course

Roasted Carrot Soup with Citrus & Cumin
Summer Nectarine & Goat Burrata Salad
nectarines, tomatoes, mixed greens tossed in an orange bitter vinaigrette,
topped with burrata cheese & roasted walnuts
hen-of -the-woods mushroom roasted & drizzled with truffle oil vinaigrette,
plated over ricotta cheese & a butternut squash purée

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 a brown rice pilaf
& a medley of seasonal vegetables
Pork Chop with a Dijon Mustard Sauce
pork chop drenched in seasoned bread crumbs, pan-fried
& finished with country Dijon-mushroom sauce, topped with fried shallots
& served with papa bravas & a medley of seasonal vegetables
Lamb Chops with Chimichurri
grill lamb chops, plated over French lentils & finished with a fresh chimichurri,
served with a skewer of summer vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.