Trois et Trois

May 24th-26th

please select one item per course

First Course

White Bean Soup with Sautéed Wild Mushrooms
slow-cooked savory, northern white bean soup,
served over a savory medley of sautéed wild mushroom
Smoked Salmon with Salad Russe and Lemon-Dill Crème Fraîche
smoked salmon plated over a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli, served with toasted brioche points
Four-Cheese Ravioli
ravioli filled with a mixture of goat cheese, parmesan, Swiss and mozzarella,
finished with a roast tomato and red bell pepper coulis

Second Course

Provençale fish stew prepared with sea bass, salmon, shrimp, squid, scallops and mussels, served with a garlic crouton topped with rouille
Liver Diablo with Caramelized Onions and Yukon Mashed Potatoes
sautéed calf’s liver topped with caramelized onions, applewood-smoked bacon and tomato Diablo sauce, served with a Yukon potato mash and a medley of seasonal vegetables
Escalope de 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,
served with house-made fettuccine and a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Pavlova with Macerated Strawberries
a meringue shell filled with Chantilly cream and topped with macerated strawberries
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.