Trois et Trois

August 24th – 26th

please select one item per course

First Course

Sweetbreads Vol-au-Vent
sweetbreads prepared in a Madeira sauce, served over a pastry shell
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with
sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Watermelon Gazpacho
prepared with heirloom tomatoes, cucumber, herbs and summer watermelon,
garnished with feta cheese

Second Course

Chicken Breast, Roasted Fig Stuffed Goat Cheese and Port Wine Sauce
Jadori chicken breast roasted with herbs and a goat cheese stuffed fig,
finished with a Port wine sauce, served with rice pilaf and a medley of seasonal vegetables
Wild Sturgeon over Braised Leeks finished with Port Wine Sauce
Canadian wild sturgeon, pan sautéed and plated over braised leeks and wilted spinach, finished with a grimini mushroom-port wine sauce, served with pommes vapeur
Surf and Turf
Petit Tender Medallions with Sauce Vierge
Teres steak, grilled to preferred temperature,
served over a pommes galette and finished with sauce vierge
Prawn wrapped Scallop with Valencia-Thyme Glaze
Diver scallop wrapped with a prawn, skewered and grilled,
finished with a Valencia-thyme glaze
and served with a medley of seasonal vegetables

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped 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.