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

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.