Trois et Trois

August 28th-30th

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Veal and Wild Mushroom Terrine with Lola Rosa Salad
a slice of veal and wild mushroom terrine plated with cornichon, country mustard
and a small Lola Rosa and frisée, served with toast points
Corn Soup topped with a Poached Prawn, Crème Fraîche and Chives
served cold

Second Course

Sea Bass en Papillote with Braised Leeks, King Trumpet Mushrooms
California sea bass, over a bed of braised fennel, leeks, fingerlings,
trumpet mushrooms, tomato concassée, fresh herbs and slice of lemon,
enclosed in a parchment package and steamed cooked
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
Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, French country ham 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

Raspberry and Peach Napoleon
a stack of fresh raspberries and peaches, puff pastry, pastry cream and whipped cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.