Trois et Trois

May 1st-3rd

please select one item per course

First Course

Burrata Cheese wrapped in Prosciutto
fresh burrata cheese wrapped in prosciutto, served over a bed of wild baby arugula
and drizzled with olive oil
Spinach Salad with Warm Sherry-Bacon Vinaigrette
tender baby spinach tossed in a warm sherry vinaigrette topped with sweet grape tomatoes, chopped hard-boiled egg and applewood smoked bacon bits
Black Bean Soup
topped with a dollop of crème fraîche, avocados and cilantro

Second Course

Shrimp and Scallop Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes, garlic and herbes de Provence, simmered in white wine and served with seasonal vegetables
and house-made parsley-garlic gnocchi
Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with a wild rice pilaf a medley of spring vegetables
Boeuf Bourguignon
beef simmered in red wine with herbs, mushrooms, carrot and pearl onions,
plated over house-made wide noodles and served with haricot verts

Third Course

Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard over caramelized rum bananas, topped with brûlée vanilla sugar
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
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.