Trois et Trois

May 23rd-25th

please select one item per course

First Course

Corn Chowder
a savory chowder with roasted corn, potatoes & bacon
Tri-Colored Pasta Salad
tri-colored pasta, green beans, anchovies, tomatoes, cucumbers, Kalamata olives & capers tossed in a balsamic vinaigrette
Crab Cake
Vincent's crabcake prepared with new England crabmeat & sautéed in olive oil, served with a roasted garlic aïoli & corn chow-chow

Second Course

Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted duck breast finished with a wild blueberry sauce,
served with a wild rice pilaf & a medley of seasonal vegetables
Seafood & Sausage Tagliatelle
salmon, swordfish, shrimp & sausage, prepared in a sherry cream sauce with roasted cherry tomatoes, served over house-made pasta
Roasted Pork Tenderloin Wrapped with Sage and Country Ham
roasted pork tenderloin finished with a Madera wine sauce,
served over ratatouille with roasted fingerling potatoes

Third Course

Apple Tart
thinly sliced fresh apples top a flaky crust,
served with warm caramel sauce & vanilla ice cream
Bavarois au Chocolat
layered Bavarian cream, unfolded & 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.