Trois et Trois

May 18th – 20th

please select one item per course

First Course

Moules Poulette Vol-au-Vent
mussels prepared in a cream sauce with mushrooms and parsley,
served over a pastry shell
Wild Arugula, Poached Pears, Blue Cheese and Spicy-Candied Pecans
wild arugula, watercress, and frisée tossed in a shallot-herb vinaigrette with blue cheese and spicy-candied pecans, topped with a poached pear slices
Watercress Soup
garnished with a dollop of crème fraîche and seasoned croutons

Second Course

Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to
preferred temperature, finished with a Roquefort cream sauce,
served with potato gratin and a medley of seasonal vegetables
Maple Leaf Duck Leg Stuffed with a Savory Veal Mousse
Maple Leaf duck thigh-leg portion filled with a savory veal mousse and green olive stuffing, pan-roasted and finished with a roasted garlic-Madeira sauce,
served with confit fingerlings and seasonal vegetables
Loup de Mer over Sautéed Fennel and Shiitake Mushrooms
pan sautéed Mediterranean sea bass, served over a bed of fennel and shiitake mushrooms and finished with a lemon-chive beurre blanc, served with rice pilaf and steamed asparagus

Third Course

Strawberry Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped cream
a trio, filled with vanilla ice cream, topped with a hot 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.