Trois et Trois

June 18th-20th

please select one item per course

First Course

La Caesar Salad Wedge with Bacon Croutons
cold, crisp romaine wedge topped with Vincent’s Caesar Salad Dressing,
grated Parmesan cheese and bacon croutons
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
Wild Mushroom Soup

Second Course

Grilled Prawns and Loup de Mer Provençale
grilled prawns platted with loup de mer sautéed in extra virgin olive oil with garlic, fresh herbs, heirloom cherry tomatoes, niçoise olives, and a chiffonade of basil, served with a wild rice pilaf
Rib-Eye Steak with Bordelaise Sauce, Pommes Château and Sautted Mushrooms
10 oz rib-eye steak grilled to your preferred temperature and finished with a bordelaise sauce, served with pommes château, sautéed mushrooms and green beans
Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with potato gratin and a medley of seasonal vegetables

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice cream
Crêpes with Blueberries and Summer Peaches
sweet crêpes filled with blueberries and summer peaches
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.