Trois et Trois

July 26th – 28th

please select one item per course

First Course

Corn Soup topped with a Poached Prawn, Crème Fraîche and Chives
served cold
Tomato and Watermelon Salad
farmer’s market heirloom tomatoes, watermelon, cucumbers and fresh herbs
served on a bed of bibb lettuce and topped with goat cheese
and a drizzle of balsamic vinegar and olive oil
Shrimp and Pork Dumpling
served with ponzu sauce

Second Course

Roasted Duck Breast with Wild Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a wild blueberry sauce and served with potato gratin and a medley of seasonal vegetables
Trout Amandine with Confetti Rice
Idaho farm-raised rainbow trout seasoned and pan sautéed in brown butter with almonds, served with confetti rice and a medley of seasonal vegetables
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce and served with house-made wide noodles in a sage-brown butter and a medley of seasonal vegetables

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
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.