Trois et Trois

April 23rd-25th

please select one item per course

First Course

Veal and Wild Mushroom Tourtière
house-made veal and wild mushroom tourtière, sliced and plated with a Italian parsley salad
Roasted Beet Carpaccio
roasted beets drizzled with a lemon-thyme vinaigrette and topped with shaved Parmesan, served with a petit arugula salad, goat cheese-herb quenelle and toast points
Potage de Roquette
wild arugula soup topped with herb croutons

Second Course

Diver Scallops and Blazei Mushrooms
diver scallops sautéed with blazei mushrooms and plated over a bed of wilted spinach,
finished with a lemon-parsley beurre blanc
Steak au Poivre
10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature, finished with a peppercorn cognac-cream sauce,
served with potato galette and steamed broccolini
Chicken Milanese
Jidori chicken breast, pounded thin, breaded and pan sautéed, finished in a lemon-caper sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped cream
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.