Trois et Trois

May 15th-17th

please select one item per course

First Course

Terrine de Canard
served with toast points pickled red onions, cornichons, country mustard
and a small wild arugula salad
Rock Shrimp Petit “Potpie”
rock shrimp, grimini mushrooms, spinach, garlic and herbs in a sherry cream sauce
fill a small ramekin, sealed with savory pastry and baked to perfection
Corn Chowder
a savory roasted corn chowder with potatoes and bacon,
topped with a Parmesan cheese straw

Second Course

Soft Shell Crab Provençale
first of the season soft shell crab, sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes, capers and white wine, plated over house-made wide noodles
Blackened Prime Rib-Eye with Roquefort Sauce
rib-eye steak coated lightly with Cajun seasonings, blackened and cooked to preferred temperature, finished with a Roquefort cream sauce, served with potato gratin
and a medley of seasonal vegetables
Duck Confit with Wild Mushrooms and Roasted Fingerlings
confit muscovy duck legs prepared with sautéed wild mushrooms and finished with a cognac-peppercorn sauce, served with a medley of seasonal vegetables and roasted fingerling potatoes

Third Course

Vincent’s favorite childhood cake, from the town of Pithiviers in France’s Loire region, frangipane enclosed in puff pastry, served warm over crème anglaise
Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
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.