Trois et Trois

August 3rd – 5th

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 with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and croutons
Crimini Mushroom Soup with a Brie Crouton

Second Course

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
Scottish Salmon wrapped with Yukon Potatoes
over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted,
served over a bed of creamed spinach and pearl onions, finished with a chive beurre blanc
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with prosciutto and fresh mozzarella, baked in a white wine garlic sauce and served with seasonal vegetables and house-made gnocchi in a pesto cream sauce

Third Course

Plum Clafouti
prepared with fresh summer plums, served warm with vanilla ice-cream
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.