Trois et Trois

April 28th-30th

please select one item per course

First Course

Savory Mushroom and Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese
top this savory tart, topped with an Italian parsley salad
Duck Prosciutto Salad with a Pâté Mousse Toast
wild arugula, frisée, lola rosa greens and shaved fennel tossed in a walnut dressing and topped with shaved duck prosciutto and a pâté mousse toast
Corn Chowder
a chowder with roasted corn, potatoes and bacon

Second Course

Braised Short Ribs
tender slow roasted beef short ribs plated over a mash of Yukon potatoes
and caramelized shallots
Duck Confit with King Trumpet Mushrooms
and Parsley Spaetzle
confit Muscovy duck legs, plated over parsley spaetzle and finished with a Madeira sauce, served with sautéed king trumpet mushrooms and green beans
Sea Bass Provençale
sea bass sautéed in extra virgin olive oil with garlic, capers and a squeeze of lemon, plated over a tomato stew and served with pomme château
and a medley of seasonally vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Orange Blossom Cake
served with raspberries sorbet
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.