Trois et Trois

November 3rd-5th

please select one item per course

First Course

Heirloom Tomato and Goat Cheese Tart with Petit Arugula Salad
late summer heirloom tomatoes, fresh herbs, and goat cheese top this savory tart,
served with an arugula salad tossed in a roasted tomato vinaigrette
Lobster Pillow
Maine lobster, wild mushrooms and creamed spinach enclosed in a pastry purse,
baked and finished with sherry-lobster sauce
Roasted Squash Soup with Parmesan-Garlic Crouton

Second Course

Braised Short Ribs
tender slow roasted short ribs, braised carrots and confit shallots,
served over a Yukon potato and roasted garlic mash
Scottish Salmon with over Roasted Ratatouille with Kalamata Aïoli
Scottish salmon pan sautéed, served over a roasted vegetable ratatouille, topped with a kalamata aïoli
Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted Maple Leaf duck breast, sliced and finished with a blueberry sauce,
served with wild rice pilaf and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Bavarois au Chocolat
Vincent’s signature dessert... lovely, light and creamy, layered Bavarian cream,
unmolded and topped with a Swiss chocolate sauce
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.