Trois et Trois

May 10th-12th

please select one item per course

First Course

Goat Cheese Soufflé
Grilled Asparagus wrapped with Ham
finished with sauce ravigote
Roast Corn & Clam Chowder
roasted corn, smoked bacon & clams in a potato based soup

Second Course

Provençale fish stew prepared with halibut, salmon, shrimp & scallops,
served with a garlic crouton & rouille
Bangers and Mash
grilled sausage served over a Yukon potato mash & finished with a bordelaise sauce, 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

Pavlova, Lemon Curd & Berry-Rhubarb Compote
Strawberry Cobbler
topped with vanilla ice cream
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.