Trois et Trois

June 7th-9th

please select one item per course

First Course

Heirloom Tomato Gazpacho
prepared with heirloom tomatoes & summer vegetables,
garnished with a dollop of crème fraîche & a drizzled basil oil, served cold
Roasted Corn Custard with Grilled Caesar Salad
Moules Marinière
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes

Second Course

Duck Confit Taco Platter
Porcini Dusted Wild Sockeye Salmon
porcini dusted wild sockeye salmon sautéed & plated over red quinoa,
served with wilted spinach & wild mushrooms, finished with pinot noir beurre rouge
Pork Chop with a Honey Dijon Glaze
Salmon Creek pork chop pan-roasted & finished with honey-Dijon glaze,
plated with a summer squash slaw & herb-roasted fingerlings

Third Course

Lemon Pudding Cake with Berry Potpourri
Blueberry Tarts
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.