Trois et Trois

February 10th-12th

please select one item per course

First Course

Watercress Soup
garnished with a dollop of crème fraîche and seasoned croutons
Warm Goat Cheese Salad with Toasted Walnuts
and Roasted Baby Beets
baby greens and wild arugula tossed in a sherry-vinaigrette, topped with a warm goat cheese patty, toasted walnuts and roasted baby beets
Shrimp en Croûte
prawns marinated with parsley and garlic, wrapped in puff pastry and baked
served with a roasted tomato coulis

Second Course

Provençal fish stew prepared with sea bass, salmon, shrimp, scallops and mussels, served with a garlic crouton topped with rouille
Filet wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime filet wrapped applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce and served with seasonal vegetables
and roasted fingerlings
Canard au Cassie
Maple Leaf Farm duck breast seasoned and pan-roasted,
finished with a cassie-zinfandel sauce, plated with a wild rice pilaf and haricot verts

Third Course

Chocolate Marquis
served with fresh berry coulis
Crêpes Suzette with Cherries
finished with Chantilly 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.