Trois et Trois

August 17th – 19th

please select one item per course

First Course

White Corn Chowder
garnished with a dollop of crème fraîche and chopped chives, served cold
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Quail Salad
one-half grilled quail, served over a bed of mixed baby greens and dried figs
tossed in a truffle oil vinaigrette

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs
in a veal stock served over house-made wide noodles with haricot verts
Fresh Striper with a Roasted Summer Peperonata en Papillote
fresh striper, layered with a roasted summer peperonata
sealed in a parchment package and steamed cooked
Lamb Chops Crusted with Grainy Country Mustard
served with Beluga Lentils and Ratatouille
lamb chops crusted with grainy mustard and roasted,
served on a bed of seasoned beluga lentils with summer ratatouille

Third Course

Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
Bavarois au Chocolat
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.