Trois et Trois

March 28th-30th

please select one item per course

First Course

Strawberry Spring Salad with Kumquat Vinaigrette
strawberries, shaved fennel, pistachios, arugula & frisée
tossed in a white balsamic-kumquat vinaigrette
Asparagus Vichyssoise with Parmigiano Zabaglione
prepared with fresh asparagus, potatoes, spinach, leeks & herbs, served cold finished with a dollop of Parmigiano zabaglione & topped with a Parmesan crisp
Ratatouille Stack
tomatoes, red onions, eggplant, red & yellow bell peppers, fennel & herbs, roasted, marinated & layered with fresh mozzarella, served chilled with toast points

Second Course

Surf and Turf
Petit Filet with Sauce Bordelaise and a Grilled Prawn
petit filet, grilled to preferred temperature, served over a pommes galette,
topped with a slice of St. Agur cheese & finished with a red wine sauce,
served with a grilled prawn & a medley of seasonal vegetables
Blackened Skirt Steak with Mint-Cilantro Pesto
blackened skirt steak prepared to your preferred temperature,
served over a roasted corn polenta & finished with a mint-cilantro pesto,
served with a medley of seasonal vegetables
Roasted Duck Breast with Blueberry Bigarade Sauce
roasted duck breast sliced & finished with a blueberry bigarade sauce,
plated with wild rice pilaf & a medley of seasonal vegetables

Third Course

Pear Tart
flaky crust topped with frangipane & a poached pear
Cardamom Panna Cotta with Blueberries & Passionfruit
Desert 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.