Trois et Trois

April 26th-28th

please select one item per course

First Course

Sweet Vidalia Onion Soup
sweet Vidalia onion soup served over a soft poached egg
and topped with pancetta and Swiss cheese
Terrine de Canard
served with toast points pickled onions, cornichons and country mustard
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 bit

Second Course

Sand Dab Française
a tender white fish, seasoned and lightly battered, pan sautéed
and plated over a sun-dried tomato polenta, finished with lemon-chive beurre blanc
and served with a medley of seasonal vegetables
Roasted Duck Breast with Candied Kumquat Sauc
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with a wild rice pilaf a medley of spring vegetables
New York Steak Pizzaiola
prime 8 oz. New York steak grilled to your preferred temperature,
topped with tomato concassé, herbs, capers, and anchovy fillets, flamed broiled
and served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Strawberry Crêpes
sweet crêpes filled with Chantilly crème and macerated strawberries
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.