Trois et Trois

August 6th-8th

please select one item per course

First Course

Prosciutto and Brie Plate
prosciutto and brie cheese plated with pickled champagne grapes and toasted bread points
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta
and seasoned croutons, topped with a farm-fresh poached egg
Roasted Red Bell Pepper Soup with Parmesan Cheese Straws

Second Course

Sanddabs with Lemon-Caper Sauce and Red Quinoa Pilaf
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper beurre blanc, served with red quinoa, roasted corn and black bean pilaf,
plated with a medley of seasonal vegetables
Duck Confit with Wild Mushroom-Cognac Sauce
a French classic… Maple Leaf duck legs simmered with garlic and herbs,
plated over house-made wide noodles and finished with a wild mushroom-cognac sauce,
served with haricot verts
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, marinated and pinwheel wrapped with applewood smoked bacon,
grilled to your preferred temperature, finished with hollandaise sauce
and served with seasonal vegetables and roasted fingerlings

Third Course

Panna Cotta with a Compote of Roasted Summer Stone Fruit
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
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.