Trois et Trois

August 12th-14th

please select one item per course

First Course

Asparagus Vichyssoise with Parmigiano Zabaglione
prepared with fresh asparagus, potatoes, spinach, leeks and herbs, served cold finished with a dollop of Parmigiano zabaglione and topped with shaved asparagus
Terrine de Lapin
country pâté served with toast points, pickled onions, marinated king trumpet mushrooms and petite frisée salad tossed in a Dijon vinaigrette
Clams à L’Espagnole
Manila clams steamed with olive oil, shallots, fresh herbs, white wine
and Spanish chorizo

Second Course

Roasted Maple Leaf Farms Duck Breast
with Roasted Peach Sauce
pan-roasted duck breast, sliced and topped with a roasted peach sauce, served with a wild rice medley and seasonal vegetables
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce and served with seasonal vegetables and roasted fingerlings
Calamar Provençale
calamari stuffed with a mixture of scallops, shrimp, prosciutto, seasoned bread crumbs and fresh herbs, cooked in a savory shrimp sauce
and served over house-made wide noodles

Third Course

Lemon Cake
served with raspberries sorbet
Pear Tart
flaky crust topped with frangipane and a poached pear
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.