Trois et Trois

June 23rd-25th

please select one item per course

First Course

prepared with potatoes, leeks and herbs, served cold, finished with a dollop of crème fraîche and topped with seasoned croutons
Tomato Caprice
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a basil vinaigrette
Smoked Trout Filet
smoked trout filet plated over a summer salad of corn, cucumbers, red bell peppers, farro and capers tossed with baby greens in a lemon vinaigrette

Second Course

Veal Medallion over Spaetzle
medallion of veal, pan sautéed in butter and flambéed with Cognac, plated over a bed of spaetzle,
and finished with a wild mushroom cream sauce, plated with a medley of seasonal vegetables
Sanddab with Lemon-Chive Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-chive sauce served with confetti rice and seasonal vegetables
Duck Breast with Orange Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with orange sauce, served with a potato gratin and a medley of seasonal vegetables

Third Course

Panna Cotta with Summer Peaches Macerated Summer Fruit
Apple Tart Tatin
not exactly the Tatin sisters version, but our own… served straight from the oven, thinly sliced fresh apples top a flaky crust, plated over warm caramel sauce and topped 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.