Trois et Trois

February 20th-22nd

please select one item per course

First Course

Shrimp Stuffed Banana Peppers
served with ponzu sauce
Blue Cheese Soufflé with a Roasted Beet & Radish Salad
roasted beets & radishes tossed in a buttermilk dressing with mixed greens,
served with a blue cheese soufflé
Spring Pea Soup

Second Course

Duck Breast with Roasted Polenta
Maple Leaf Farm duck breast seasoned & pan-roasted plated with a crispy polenta
& finished with a Cognac-peppercorn sauce, served with a medley of seasonal vegetables
Provençal Lamb Chops over French Lentils
lamb chops marinated with herbs & garlic, grilled & plated over a bed of savory French lentils, finished with a sage au jus, served with a medley of seasonal vegetables
Barramundi with Squid Ink Gnocchi
pan seared, plated over squid ink gnocchi & finished with a crab bisque sauce,
served with wilted spinach & roasted king trumpet mushrooms

Third Course

Bavarois au Chocolat
layered Bavarian cream, unmolded & topped with a Swiss chocolate sauce
Apple & Cherry Crisp
topped with vanilla ice cream
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.