Trois et Trois

February 24th-26th

please select one item per course

First Course

Black Bean Soup
topped with a dollop of crème fraîche and cilantro
Roasted Beet and Spring Asparagus Salad
roasted beets, spring asparagus, baby greens and toasted hazelnut
tossed in a hazelnut dressing
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens tossed in a truffle oil vinaigrette, served with toast points, pickled onions, cornichons
and country mustard

Second Course

Pork Chop Saltimbocca
Karabuta pork chop seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and provolone, served over a Yukon mash and finished with a pan sauce, plated with a medley of seasonal vegetables
Seafood Tagliatelle
scallops, shrimp, mussels, sea bass, and salmon in a prepared in a sherry cream sauce and served over house-made tagliatelle pasta
Duck Montmorency
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with cherry-port wine sauce, served with a wild rice pilaf and a medley of seasonal vegetables

Third Course

Strawberry and Rhubarb Napoleon
a stack of fresh strawberries and rhubarb, puff pastry, pastry cream
and whipped cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center,
served with vanilla ice 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.