Trois et Trois

June 2nd-4th

please select one item per course

First Course

Mushroom and Bacon Soup with a Brie Crouton
a medley of wild mushrooms, bacon and Yukon potatoes
in a savory vegetable broth, topped with a warm brie crouton
Terrine de Lapin
country pâté served with toast points, pickled onions, marinated king trumpet mushrooms and petite frisée salad tossed in a Dijon vinaigrette
Beef Raviolis and Marchand de Vin
raviolis filled with a savory mixture of braised beef, herbs, shallots and fresh mozzarella, served in a red wine reduction sauce and finished with shaved Parmesan

Second Course

Raie au Beurre Noir
skate poached in a savory broth and finished with a butter caper-lemon sauce, served with pommes vapeur and a medley of seasonal vegetables
Confit aux Olives
a French classic… Maple Leaf duck legs simmered with shallots, green olives and herbs in a veal stock served over house-made wide noodles with haricot verts
Steak Haché and Truffle Fries
fresh ground beef cooked to preferred temperature, topped with caramelized shallots, sautéed mushrooms and finished with a bordelaise sauce,
served with truffle fries and steamed asparagus

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Strawberry and Peach Napoleon
a stack of fresh strawberries and peaches, puff pastry, pastry cream
and whipped cream
Dessert du Jour
$30

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.
760-745-3835