Trois et Trois

February 16th-18th

please select one item per course

First Course

Asparagus and Celeriac Soup
Endive and Roasted Beet Salad
endive, roasted beets, blue cheese and pork belly croutons
tossed in a truffle vinaigrette
Chicken and Foie Gras Ravioli
served in a port wine sauce

Second Course

Roasted Duck Breast with Blueberry Sauce
Maple Leaf Farm duck breast seasoned and pan-roasted, finished with a blueberry sauce and plated with mascarpone polenta and a medley of seasonally vegetables
Diver Scallop ‘Tart”
Diver Scallop ‘Tart” pan-seared diver scallops layered over a roasted root vegetable “tart” and topped with roasted red bell peppers and wild baby arugula,
finished with a dill aïoli
Lamb Chops Wellington
lamb chops marinated in herbs and garlic, wrapped in puff pastry and baked, finished with a madeira-mushroom sauce, plated with mashed Yukon potatoes
and a medley of seasonally vegetables

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
Chocolate Bomb
a molded chocolate, Bavarian cream dessert with brandy cherries and pralines
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.