Trois et Trois

September 7th – 9th

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Tomato Caprice Tart and Petit Arugula Salad
local grown vine-ripened tomatoes, fresh buffalo mozzarella and basil
all top this savory summer tart, served with a petit arugula salad
Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs,
finished with a dollop of cream and chives, served cold

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
New Zealand Blue-Nose Sea Bass en Croûte
blue-nose sea bass layered with braised leeks, shiitake mushrooms, fingerling potatoes, and fresh tarragon, wrapped in a parchment package and steamed cooked
Pork Loin Tenderloin crusted with Hazelnuts and Honey and wrapped with Prosciutto
Niman Ranch pork tenderloin crusted with hazelnuts and honey, wrapped with prosciutto and roasted, served over a caramelized onion polenta and finished with a port wine sauce, served with seasonal vegetables

Third Course

Roasted Peach Clafouti
topped with vanilla ice-cream
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.