Trois et Trois

October 13th-15th

please select one item per course

First Course

Shrimp Bisque
Fig, Goat Cheese and Prosciutto Tart
a savory-sweet tart layered with roasted fig jam, caramelized onions, goat cheese and prosciutto, topped with a small arugula salad tossed in a balsamic vinaigrette
Roasted Eggplant Ravioli with Red Bell Pepper Coulis
house-made ravioli filled with a savory mixture of roasted eggplant, shallots, herbs,
goat and parmesan cheeses, served with a red bell pepper coulis

Second Course

Scallop and Shrimp Provençale
sea scallops and prawns sautéed in extra-virgin olive oil with sun-dried tomatoes,
garlic and herbes de Provence, simmered in white wine and served with
seasonal vegetables and house-made parsley-garlic gnocchi
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables

Third Course

Caramel Goat Cheesecake Brûlée
Gâteau Basque
served warm with crème anglaise
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.