Trois et Trois

May 16th-18th

please select one item per course

First Course

Savory Mushroom & Blue Cheese Tart
a medley of sautéed mushrooms, shallots, herbs & blue cheese top this savory tart, served warm & topped with an Italian parsley salad
Spring Pea Soup
Shakshuka Crostini
grilled whole-grain bread layered with a Mediterranean tomato sauce, sausage & topped with a salad of greens & shaved radishes

Second Course

Salmon with Fava Bean Ravioli & Hazelnut Relish
Scottish salmon pan-seared & plated over fava bean ravioli,
finished with a hazelnut relish
Petite Filet au Poivre
pepper-crusted filet mignon, cooked to preferred temperature
& plated over potato rösti, finished with a five-peppercorn Cognac-cream sauce,
served a medley of seasonal vegetables
Confit aux Olives
a french classic… maple leaf duck legs simmered with shallots, green olives
& herbs in a veal stock served over house-made wide noodles
with a medley of seasonal vegetables

Third Course

Berry Napoleon
a stack of blueberries, flaky pastry, pastry cream and whipped 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.