Trois et Trois

July 18th-20th

please select one item per course

First Course

Pacific Yellowtail with Mango Salsa
Pacific coast yellowtail, seasoned & seared in a hot pan,
plated over roasted corn polenta & finished with a mango salsa
Pulled Pork Spring Rolls
pulled pork spring rolls plated over a shaved Asian salad
Chilled Cantaloupe Soup
drizzled with a basil oil

Second Course

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
the Italian classic made our way… béchamel, meat sauce & house-made noodles
Salmon à la Nage
scottish salmon & mussels poach in a tarragon & white wine-cream sauce
with peas & asparagus, served over house-made fettuccini

Third Course

Baked Alaskan
strawberry-pistachio ice-cream over spouge cake, enclosed in meringue & baked
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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.