Trois et Trois

July 30th-August 1st

please select one item per course

First Course

Tomato Gazpacho
farmers’ market tomatoes, cucumbers, sweet peppers, herbs and seasonings,
garnished with a dollop of crème fraîche and diced avocados, served cold
Summer Garden Bruschetta with Fresh Mozzarella
a savory mixture of roasted tomatoes, eggplant, zucchini and herbs,
served over a toasted crouton, topped with fresh mozzarella and flame-broiled,
served with a arugula salad tossed in a Dijon vinaigrette
Smoked Fish Platter with Salad Russe and Lemon-Dill Crème Fraîche
smoked trout, salmon and sturgeon topped with a lemon-dill crème fraîche, served with a small salad of Yukon gold potatoes, green beans, cucumber, dill, capers and aioli

Second Course

Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, served with potato gratin and a medley of seasonal vegetables
Seared Tuna with a Roasted Corn and Mango Salsa
Pacific coast yellow fin tuna, prepared medium-rare, plated over roasted corn polenta
and finished with a roasted corn and fresh mango salsa, served with seasonal vegetables
Veal Cutlet with Wild Mushrooms
veal cutlet pan-roasted and finished with Madeira and wild mushroom cream sauce,
served with roasted fingerlings and vegetable tian

Third Course

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
Crêpes Suzette with Summer Peaches
sweet crêpes summer peaches sautéed in a orange butter and flamed with Grand Marnier, served with a medley of fresh berries
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.