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
$30

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.
760-745-3835