Trois et Trois

August 23rd-25th

please select one item per course

First Course

Corn Chowder
a savory chowder with roasted corn, potatoes and bacon,
topped with a Parmesan cheese straw
Roasted Yellow Bell Pepper Raviolis with Beurre Noisette
ravioli filled with a savory mixture of roasted yellow bell pepper, goat cheese, mozzarella cheese, toasted pecan and shallots, finished with a beurre noisette
Savory Mushroom Tart with Petite Arugula Salad
medley of sautéed mushrooms, shallots, herbs and Camembert cheese top this savory tart, served with a arugula salad tossed in a herb-vinaigrette

Second Course

Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Provençale fish stew prepared with sea bass, salmon, shrimp, scallops and mussels,
served with a garlic crouton topped with rouille
Hanger Steak with Sauce Vierge
prime hanger steak pan seared, sliced and finished with sauce Vierge,
served with a grilled romaine wedge and potato gratin

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream and whipped 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.