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

Bouillabaisse
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
$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