Trois et Trois

August 27th-29th

please select one item per course

First Course

Duck Rillettes
house-made duck rillettes, sliced and plated with a small arugula salad,
finished with a drizzle of sauce ravigote, served with toast points
Mussels au Gratin
mussel prepared in the half-shell, topped with an herb-garlic butter
and seasoned bread crumbs, flamed broiled
Cold Tomato Bisque

Second Course

Confit de Canard and Pork-Truffle Sausage
a duo… duck confit and house-made pork-truffle sausage, plated over a savory stew
of heirloom Jacob’s Cattle Beans, finished with a roasted garlic au jus,
and served with a medley of seasonal vegetables
Petite filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Salmon Wellington
Scottish salmon filets layered with a savory mixture of spinach, shitake mushrooms, and leeks, wrapped with pastry and baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables

Third Course

Summer Peach Tart
flaky crust topped with frangipane and a poached peach,
baked and served with vanilla ice cream
Île Flottante with Caramelized Bananas
Floating Island – bananas sautéed in brown sugar with rum served with crème anglaise
and topped with mounds of poached meringue and 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.