Trois et Trois

March 23rd – 25th

please select one item per course

First Course

Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce fill a small ramekin, sealed with savory pastry and baked to perfection
Watercress Soup with Goat Cheese Crostini
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry-bacon vinaigrette with sautéed wild mushroom, topped with chopped hard-boiled egg and applewood smoked bacon bits

Second Course

Braised Short Ribs
tender slow roasted beef short ribs, braised carrots and confit shallots,
served over a potato and roasted garlic mash
Dorade Royale Provençale
sea bream pan sautéed in extra virgin olive oil with garlic, fresh herbs,
tomatoes, Kalamata olives, and a squeeze of lemon,
served with gnocchi and a medley of seasonal vegetables
Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a wild blueberry sauce and served with potato gratin and a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Crêpes Suzette with Fresh Berry Potpourri
finished with Chantilly 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.