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
$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