Trois et Trois

July 15th-17th

please select one item per course

First Course

Frog Legs Provençale
frog legs sautéed with garlic and parsley
Mussel Bisque
steamed mussels in a sherry bisque, sealed with puff pastry and baked to perfection
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

Second Course

Roasted Duck Breast with a Cherry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a cherry sauce and served with potato gratin and a medley of seasonal vegetables
Sole Normande
filet of petrale sole stuffed with a shrimp mousse and poached a savory fish broth, finished with sherry cream sauce with mushrooms and bay shrimp,
served with pommes vaper and seasonal vegetables
Peppercorn Crusted Flat Iron Steak with Cognac-Cream Sauce
prime 10 oz. flat iron steak, coated with peppercorn and cooked to your preferred temperature,finished with a peppercorn cognac-cream sauce,
served with truffle fries and summer vegetable tian

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
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.