Trois et Trois

June 25th-27th

please select one item per course

First Course

Asparagus Vichyssoise with Parmigiano Zabaglione
prepared with fresh asparagus, potatoes, spinach, leeks and herbs,
served cold finished with a dollop of Parmigiano zabaglione and topped with a Parmesan crisp
Heirloom Tomato and Goat Cheese Tart with Petit Arugula Salad
local grown vine-ripened tomatoes, fresh herbs, and goat cheese top this savory summer tart, served with an arugula salad tossed in a roasted tomato vinaigrette
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Soft-Shell Crab Provençale
Fresh soft-shell crab sautéed in olive tomatoes, garlic, nioise olives, onions and herbes de Provence,, served over house-made wide noodles and steamed asparagus
Petit Filet wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
petit filet wrapped with applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce and served with seasonal vegetables and roasted fingerlings
Confit de Canard Grumel with Cognac-Peppercorn Sauce
a house specialty…muscovy duck legs simmered with fresh herbs and garlic, topped with a Cognac-peppercorn sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.