Trois et Trois

August 30th-September 1st

please select one item per course

First Course

Green Bean Salad with Blue Cheese Stuffed Date
wrapped in Bacon
green beans tossed in a balsamic vinaigrette with caramelized onions,
plated over a bed of wild arugula
Summer Squash Soup with a Parmesan Crouton
Bananas Peppers filled Seafood
served with ponzu sauce

Second Course

Lamb Chops with Chimichurri
grill lamb chops, plated over mashed sweet potatoes & finished with a fresh chimichurri, served with a skewer of summer vegetables
Tempura Yellow Tail with a Charred Grapefruit Salsa
tempura fried yellow tail topped with a charred grapefruit salsa,
plated over a quinoa pilaf & served with a medley of seasonal vegetables
Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi,
sautéed wild mushrooms & finished with a port wine sauce,
served with a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane & a poached pear
Bavarois au Chocolat
layered bavarian cream, unmolded & topped with a swiss chocolate sauce
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.