Trois et Trois

April 8th-10th

please select one item per course

First Course

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs,served with a small of mixed baby greens tossed in a Dijon vinaigrette
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs and pan fried, finished with a shallot-caper au jus, served with roasted fingerlings and a medley of seasonal vegetables
Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with potato gratin and a medley of seasonal vegetables
John Dory with Lemon Beurre Blanc and Dill Pollen
a tender white fish filets, pan sautéed and finished with a lemon beurre blanc and a sprinkle of dill pollen, served with a tabbouleh pilaf and a medley of seasonal vegetables

Third Course

Pavlova with Lemon Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with 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.