Trois et Trois

September 15th-17th

please select one item per course

First Course

Andalusian Gazpacho
a perfect summer gazpacho from Spain, prepared with summer vegetables, herbs and green grapes, served cold and garnished with toasted almonds
Summer Wedge
a wedge of crisp iceberg lettuce served over heirloom tomato slices, topped with creamy blue cheese and applewood bacon bits and toasted herb bread crumbs
Beef Tourtière
hand pastries filled with a savory mixture of braised beef and mozzarella cheese, served with a small arugula salad tossed in a Dijon vinaigrette

Second Course

Caper Scallops and Prawns with Braised Endive
ea scallops and prawns pan sautéed with shallots, capers and a squeeze of lemon, plated with rice pilaf, braised Belgium endive and roasted cherry tomatoes
Skirt Steak wrapped with Applewood Smoked Bacon topped with Hollandaise Sauce
prime skirt steak, pinwheel wrapped with roasted garlic, herbs and applewood smoked bacon, grilled to your preferred temperature, finished with hollandaise sauce and served with seasonal vegetables and roasted fingerlings
Chicken Saltimbocca
Jidori chicken pounded, seasoned, lightly breaded and pan sautéed, layered with sage leaves, prosciutto and fresh mozzarella, baked in a white wine garlic sauce
and served with green beans and house-made tagliatelle in a sage-brown butter

Third Course

Apple Tart Tatin
not exactly the Tatin sisters version but, our own… straight from the oven
thinly sliced fresh apples top a flaky crust, served with warm caramel sauce
and vanilla ice cream
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries and chantilly 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.