Trois et Trois

July 7th-9th

please select one item per course

First Course

Green Bean and Peach Salad
tossed in a balsamic vinaigrette with caramelized onions,
plated over a bed of wild arugula
Kale Tart
kale, onions, fennel, herbs, feta cheese and kalamata olives,
baked on a puff pastry crust
Cold Asparagus Soup

Second Course

Roasted Pork Tenderloin Stuffed with Spinach,
Pinenuts and Mozzarella Cheese
pork tenderloin filled with a savory stuffing of spinach, onions, pinenuts,
mozzarella cheese and herbs, finished with a scallot au jus
and served with green beans and roasted onion gratin
Sea Scallops and Prawns with Braised Endive
sea scallops and prawns pan sautéed with shallots, herbs and white wine, plated with braised Belgium endive, roasted cherry tomatoes and rice pilaf
Duck Confit with Fettuccine and King Trumpet Mushrooms
confit muscovy duck legs, plated over house-made fettuccine, in a madeira mushroom sauce with roasted garlic and sautéed king trumpet mushrooms

Third Course

Peach and Blueberry Tart
served warm with vanilla ice 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.