Trois et Trois

March 13th-15th

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
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Corned Beef and Cabbage
In honor of Saint Patrick…corned beef
served with steamed cabbage, leeks, carrots and fingerling potatoes
Lake Superior Whitefish
over a bed of Israeli Couscous, Spring Peas and Mint
Lake Superior whitefish pan sautéed and plated over a bed of Israeli couscous with spring peas and fresh mint, finished with Meyer lemon beurre blanc
and served with steamed asparagus
Lamb Osso Buco with House-Made Wide Noodles
lamb shanks slow roasted with veal stock, white wine, garlic, carrots, crimini mushrooms and herbs, served with house-made wide noodles and a medley of seasonal vegetables

Third Course

Strawberry and Rhubarb Napoleon
strawberry and rhubarb compote stacked with flaky pastry,
pastry cream and whipped cream
Fondant au Chocolat with Crème de Menthe Ice Cream
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with crème de menthe ice cream
Irish Coffee
the original
$30

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

Proprietors: Chef Vincent Grumel & Lisa Grumel
Chef: Henri Alain Delahay

Reserve your table now.
760-745-3835