Trois et Trois

April 17th-19th

please select one item per course

First Course

Strawberry & Beet Salad
strawberries, roasted beets, spring greens & shaved fennel tossed in a white balsamic vinaigrette, plated with mascarpone cheese & topped with a pistachio-honey granola
Roasted Carrot, Thyme & Citrus Soup
Moules Marinière
steamed with herbs, garlic, white wine & cream, topped with shoestring potatoes

Second Course

Grilled Beef Kabob with Farro Pilaf
grilled beef kabobs, finished with chimichurri sauce,
plated with a medley of vegetables & a faro pilaf
Salmon Wellington
Scottish salmon filets layered with a mixture of spinach, shitake mushrooms, braised fennel & leeks, wrapped with pastry & baked to perfection, finished with a dill-champagne beurre blanc, served with seasonal vegetables
Roasted Cornish Game Hen with Herb Bread Pudding
cornish game hen roasted & finished with a wild mushroom-Madère sauce,
served with a savory herb bread pudding & a medley of seasonal vegetables

Third Course

Baked Alaskan
strawberry ice-cream over citrus sponge cake, enclosed in meringue & baked
Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
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.