Trois et Trois

October 3rd-5th

please select one item per course

First Course

Autumn Squash Soup
delicata, kabocha & butternut with roasted garlic & herbs
Kale & Pear Salad
kale, wild arugula & mixed greens, tossed in a balsamic-pear vinaigrette with julienne pears, fennel & toasted pinenuts
Shrimp en Croûte
prawns marinated with parsley & garlic, wrapped in puff pastry & baked,
served with a roasted red bell pepper coulis

Second Course

Barramundi with a Sundried Tomato
barramundi seasoned & pan seared, plated over a farro pilaf with a sundried tomato & caper sauce, served with a medley of seasonal vegetables
Roasted Pork Loin & Mushroom-Squash Bread Pudding
roasted pork loin plated over a mushroom & squash bread pudding, finished with a dried cranberry & mustard sauce, served with a medley of seasonally vegetables
Grilled Butcher’s Steak with Peppercorn Sauce
prime butcher’s steak wrapped with bacon & cooked to preferred temperature, finished with a peppercorn sauce & served with herb-roasted potatoes
& seasonal vegetables

Third Course

frangipane enclosed in puff pastry, served over crème anglaise
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.