Trois et Trois

April 6th – 9th

please select one item per course

First Course

Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis
Romaine Wedge and Asparagus Spears with Blue Cheese Dressing
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and bacon croutons
Asparagus Soup with a Parmesan-Garlic Crostini

Second Course

Potato Wrapped Alaskan Cod with a Sherry-Caper Sauce
fresh Alaskan cod wrapped with thinly sliced Yukon potatoes and pan roasted,
served with steamed asparagus
Veal Scaloppini Milanese
thinly sliced veal, coated with seasoned bread crumbs and pan sautéed, finished in
a lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables
Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with
a candied kumquat sauce, served with a wild rice pilaf a medley of spring vegetables

Third Course

Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped cream
Fondant au Chocolat
Fondant au Chocolat a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla 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.