Trois et Trois

March 26th-28th

please select one item per course

First Course

French Onion Soup Gratinée
a hearty soup topped with a seasoned crouton, Swiss, Provolone and Parmesan cheeses,
baked to perfection
Romaine Wedge with Blue Cheese Dressing and Bacon Croutons
cold, crisp romaine hearts and poached asparagus spears,
topped with blue cheese dressing and bacon croutons
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Roasted Pork Tenderloin wrapped with Sage and Applewood Bacon
pan-roasted savory pork tenderloin and finished with a Madeira wine sauce,
served with a Yukon potato mash and seasonal vegetables
Roasted Duck Breast with Candied Kumquat Sauce
Maple Leaf Farm duck breast seasoned and roasted, finished with a candied kumquat sauce, served with potato gratin and a medley of spring vegetables
Sanddab with Lemon-Caper Sauce and Confetti Rice
a tender white fish, seasoned and lightly battered, pan sautéed and finished with a lemon-caper beurre blanc, served with confetti rice and a medley of seasonal vegetables

Third Course

Strawberry Crêpes
sweet crêpes filled with Chantilly crème and macerated strawberries
Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and 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.