Trois et Trois

June 27th-29th

please select one item per course

First Course

Summer Nectarine & Goat Cheese Salad
nectarines, tomatoes, mixed salad greens tossed in a orange blossom & walnut oil vinaigrette, topped with goat cheese & roasted walnuts
Eggplant & Cumin Soup
topped with a crumble of feta cheese
hen-of -the-woods mushroom roasted & drizzled with a roasted garlic vinaigrette

Second Course

Salmon en Papillote
scottish salmon over a bed of braised fennel, leeks, shiitake mushrooms & fingerling potatoes, topped tomato concassée, fresh herbs & slice of lemon, enclosed in a parchment package & steamed cooked
Lamb Chops with Chimichurri
grill lamb chops, plated over mashed sweet potatoes & finished with a fresh chimichurri, served with a skewer of summer 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

Summer Stone Fruit Crisp
peaches, plums & apricots baked in a crisp, served with vanilla ice cream
Bavarois au Chocolat
layered bavarian cream, unmolded & topped with a swiss chocolate sauce
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.