Trois et Trois

June 10th-12th

please select one item per course

First Course

Bacon Wrapped Scallops
Driver scallops wrapped with smoked applewood bacon,
drizzled with a Dijon mustard vinaigrette
Watercress Vichyssoise
prepared with fresh watercress, potatoes, leeks and herbs, served cold
finished with a dollop of crème fraîche and topped with seasoned croutons
Caponata Stack
roasted tomatoes, red onions, eggplant, red and yellow bell peppers, fennel,
Kalamatas, capers and herbs, marinated and layered with goat cheese,
served small arugula salad and toast points

Second Course

Duck Duo
Maple Leaf Farms Duck Breast with Cognac Peppercorn Sauce
pan-roasted duck breast finished cognac peppercorn sauce
Confit de Canard Grumel
duck confit finished with a roasted garlic au jus
plated with a wild rice medley and steamed haricot vert
Pecan-Crusted Rainbow Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned and coated with pecans, pan sautéed, served with potato gratin and a medley of seasonal vegetables
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

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise
drizzled with warm caramel sauce and topped with almond florentine
Lemon-Vanilla Panna Cotta
with Macerated Berries and Roasted Peaches
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.