Trois et Trois

February 15th-16th

please select one item per course

First Course

Crab Stack
Ahi Poke, Crab & Bay Shrimp Stack
seafood trio layered with cucumbers, pineapples, herbs & micro greens,
tossed a soy-ginger dressing, served with house made sesame crackers
Spring Pea Soup & Red Bell Pepper Foam
Roasted Beet Salad
blood orange segments, roasted beets, frisée, lolo rosa & arugula
tossed in a blood orange vinaigrette

Second Course

Roasted Duck Breast
maple leaf farm duck breast seasoned and pan-roasted
plated with a crispy polenta, finished with cherry-port wine sauce
& served with broccolini
Porcini Dusted John Dory
porcini dusted john dory & pan sautéed, plated over a bed of
caramelized shallots & finished with a pinot noir beurre rouge,
plated with forbidden black rice pilaf & wilted spinach
Lamb Chops Wellington with a Vidalia Onion & Mustard Jam
lamb chops marinated in herbs & garlic, wrapped in puff pastry & baked,
topped vidalia onion mustard jam, finished with a roasted garlic au jus,
served with roasted brussel sprouts, turnips & carrots

Third Course

Crème Brûlée
a sweet Tahitian vanilla cream custard topped with a brûlée vanilla sugar
Lemon Pudding Cake with Berry Potpourri
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.