Trois et Trois

August 25th-27th

please select one item per course

First Course

Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried served over summer succotash
Heirloom Tomato and Goat Cheese Tart with Petit Arugula Salad
local grown vine-ripened tomatoes, pesto and goat cheese top this savory summer tart, served with an arugula salad tossed in a vinaigrette
Cucumber, Yogurt with Mint
served chilled

Second Course

Sea Bass with a Roasted Corn and Shishito Pepper Relish
sea bass sautéed in extra virgin olive oil, topped with a roasted corn and shishito pepper relish, served with pomme château and a medley of seasonally vegetables
Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature and finished with a five-peppercorn Cognac-cream sauce, served over a potato-zucchini galette
with king trumpet mushrooms and green beans
Roasted Duck Breast with Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with blueberry wine sauce, served with potato gratin and a medley of seasonal vegetables

Third Course

Roasted Fig Napoleon
a stack of roasted figs, puff pastry, pastry cream and whipped cream
Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
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.