Trois et Trois

July 12th-14th

please select one item per course

First Course

creamy potato-leek soup, garnished with chives and served cold
Coquilles St Jacques
scallops on the half shell, sea scallop over a bed of spinach & topped with a herb-butter & breadcrumb mixture, baked to perfection
Terrine de Canard
Mousse de Canard
plated with a petite salad of frisée and mixed baby greens
tossed in a truffle oil vinaigrette, served with toast points, pickled onions,
cornichons and country mustard

Second Course

Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
& plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce,
served with a medley of seasonal vegetables
Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced & finished with a blueberry bigarade sauce,
plated with wild rice pilaf & a medley of seasonal vegetables
Seafood Feuilletée
scallops, shrimp, sea bass, and salmon in a prepared in a sherry cream sauce and served over a puff pastry shell, plated with a medley of seasonal vegetables

Third Course

Crêpes with Summer Peaches
sweet crêpes with Chantilly cream, summer peaches and fresh berries
Bavarois au Chocolat
layered Bavarian cream, unmolded and 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.