Trois et Trois

August 28th-30th

please select one item per course

First Course

Shiitake Mushroom Soup
with parmesan crisp
Steamed Mussels with Garlic Toast
mussels steamed with herbs, garlic, white wine & cream, topped with garlic toast
Tomato & Melon Salad
heirloom tomatoes & summer melon tossed in a buttermilk dressing with cornmeal croutons

Second Course

Provençal Lamb Chops with Sweet Potato Fries
grilled Provençal lamb chops, finished with an herb au jus, served with sweet potato fries
& a medley of seasonal vegetables
Duck Confit with Wild Mushrooms & Gnocchi
confit Maple Leaf duck legs, plated with house-made gnocchi, sautéed wild mushrooms
& finished with a peppercorn wine sauce, served with a medley of seasonal vegetables
Salmon with Champagne Grapes
Scottish salmon prepared in a white wine beurre blanc with roasted champagne grapes,
plated over farro risotto & served with a medley of seasonal vegetables

Third Course

Strawberry-Rhubarb Cobbler
served with vanilla ice cream
Peach Donuts with White 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.