Trois et Trois

April 29th-May 1st

please select one item per course

First Course

Kale and Cara Cara Orange Salad
kale, wild arugula and frisée, tossed in a sherry-orange vinaigrette with Cara Cara oranges, dried pears, shaved fennel and toasted hazelnuts
Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Mushroom Soup with a Brie Crouton
a medley of wild mushrooms and Yukon potatoes in a savory vegetable broth,
topped with a brie crouton

Second Course

Roasted Duck Breast with Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with blueberry wine sauce, served with potato gratin and a medley of seasonal vegetables
Sablefish with a Roasted Caponata
fresh sablefish, a.k.a. black cod, seasoned and pan sautéed, finished with a garlic olive oil, served with a roasted tomato-caper caponata and rice pilaf
Grilled Rib-Eye Steak with Chimichurri
bone-in 10 oz. rib-eye steak cooked to your preferred temperature, finished a chimichurri sauce, served with a medley of herb-roasted fingerlings, red onions and mushrooms,
plated with steamed green beans

Third Course

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