Trois et Trois

March 18th-20th

please select one item per course

First Course

French Lentil and Sausage Soup
topped with a Parmesan crouton
Prosciutto and Manchego Cheese Plate with Arugula Salad
thinly sliced prosciutto and manchego cheese plated with a petit wild arugula salad tossed in a sundried tomato vinaigrette served with toasted points
Savory Mushroom Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese top this savory tart,
served with a mâche salad

Second Course

Diver Scallops Provençale
diver scallops sautéed in extra virgin olive oil with garlic, fresh herbs, tomatoes, Kalamata olives, and a squeeze of lemon, served with gnocchi over a bed of wilted spinach
Lamb Shank Osso Buco with House-Made Wide Noodles
lamb shanks slow roasted with veal stock, white wine, herbs roasted red bell pepper and king trumpet mushrooms, served with house-made wide noodles and a medley of seasonal vegetables
Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock, served with potato gratin and a medley of seasonal vegetables

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven thinly sliced fresh apples top a flaky crust, served with warm caramel sauce and vanilla ice cream
Strawberry and Napoleon
a stack of fresh strawberries, puff pastry, pastry cream and whipped 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.