Trois et Trois

June 24th-26th

please select one item per course

First Course

Prosciutto and Grilled Asparagus Platter with Sauce Ravigote
thinly sliced prosciutto plated with grilled asparagus and finished with a drizzle of sauce ravigote, served with rustic-country bread toast points
prepared with potatoes, leeks and herbs, served cold, finished with a dollop of crème fraîche and topped with seasoned croutons
Moules Marinière
steamed with herbs, garlic, white wine and cream

Second Course

Veal Saltimbocca
thinly sliced veal seasoned, lightly breaded and pan sautéed, layered with sage leaves, French country ham and fresh mozzarella, baked in a white wine garlic sauce and served with house-made wide noodles in a sage-brown butter
and a medley of seasonal vegetables
Duck Leg Stuffed with a Savory Sun-dried Tomato and Mushroom Stuffing
Maple Leaf deboned duck leg-thigh portion, filled with a savory herb, sundried tomato and wild mushroom stuffing, pan-roasted and finished with a Madeira sauce, served with green beans and a wild rice pilaf
Salmon Roulade with Arugula Pesto plated over Wilted Spinach
Scottish salmon rolled with a savory blend of pine nuts, garlic and fresh herbs, plated over a bed of wilted spinach and finished with a arugula pesto

Third Course

Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served with vanilla ice cream
Orange Blossom Panna Cotta with a Medley of Summer Peaches and 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.