Trois et Trois

April 15th-17th

please select one item per course

First Course

Spring Pea Soup
finished with a drizzled of Meyer lemon and thyme infused olive oil,
served with a herb-goat cheese crouton
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked,
served over a Brussels sprout slaw, finished with a roasted tomato coulis
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel, Kalamatas, capers and herbs,marinated and layered with goat cheese, served small arugula salad and toast points

Second Course

Chicken Cordon Bleu
Jadori chicken breast stuffed with ham and Swiss cheese and pan roasted, finished with a mushroom-Madeira wine sauce, served potato gratin and a medley of seasonal vegetables
Lamb en Croûte
lamb loin layered with a parsley pesto and enclosed in puff pastry, baked to perfection and finished with a garlic au jus, served with a medley of seasonal vegetables
Salmon Roulade served over a bed of Israeli Couscous,
Spring Peas and Mint
Scottish salmon rolled with a savory blend of garlic and fresh herbs, pan sautéed and finished with a citrus glaze,plated over a bed of Israeli couscous, spring peas and mint,
served with medley of seasonal vegetables

Third Course

Cream Puff
filled with crème chiboust and glazed with chocolate
Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped 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.