Trois et Trois

January 18th-20th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms and Prawn
slow-cooked savory, northern white bean soup,
served over a sautéed wild mushroom medley and topped with a sautéed prawn
Oysters Trio
Totten Inlett Washington oysters prepared with three savory toppings and flamed-broiled
topped with a creamed spinach and mozzarella cheese
shallots, red bell, pancetta parmesan cheese and seasoned bread crumbs
olive oil, sun-dried tomatoes, garlic, herbes de Provence
Brie, Caramelized Onion and Apple Tart with Petit Arugula Salad
onions caramelized with applewood bacon, topped with thinly sliced apples
and brie cheese, baked and served with a small arugula salad

Second Course

Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
garlic and herbes de Provence, simmered in white wine
and served with seasonal vegetables and house-made parsley-garlic gnocchi
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
Hanger Steak with Béarnaise Sauce and Truffle Fries
prime hanger steak grilled to your preferred temperature
and finished with hollandaise sauce,
served with truffle fries and a medley of seasonal vegetables

Third Course

Poached Pear and Almond Cake
topped with vanilla ice-cream
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.