Trois et Trois

June 28th-30th

please select one item per course

First Course

New England Clam Chowder
New England style clam chowder prepared by Vincent
Frog Legs Provençale
frog legs sautéed with garlic and parsley
Duck Confit Terrine and Wild Arugula Salad with a Country Mustard Vinaigrette
duck confit terrine plated with a salad of wild arugula and poached asparagus spears tossed in a grainy mustard vinaigrette, served with toast points

Second Course

Flat Iron Steak with Sauce Vierge
USDA Prime Beef 10 oz. flat iron steak pan seared, sliced and finished with sauce Vierge, served herb roasted fingerling potatoes and a medley of seasonal vegetables
Escalope Veau Milanese
veal lightly coated with seasoned bread crumb, pan sautéed with shallots,
capers and a squeeze of lemon, finished with a brown butter sauce
and served with house-made wide noodles and a medley of seasonal vegetables
Wild Sockeye Salmon with Citrus Glaze over a bed of Israeli Couscous, Spring Peas and Mint
wild sockeye salmon broiled and finished with a citrus glaze, plated over a bed of Israeli couscous with spring peas and fresh mint, served with steamed asparagus

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Plum Crumble
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.