Trois et Trois

June 19th-21st

please select one item per course

First Course

Zucchini Vichyssoise
farmer’s market zucchini, potatoes, leeks and herbs, finished with a dollop of cream
garnished with toasted walnuts, served cold
Grilled Romaine Wedge with Buttermilk Dressing & Cornbread Croutons
grilled romaine hearts topped with buttermilk dressing, blistered cherry tomatoes,
grilled corn & cornbread croutons
Grilled Baby Octopus Niçoise Plate
grilled baby octopus, asparagus, fingerling potatoes, green beans, cherry tomatoes, arugula & hard-boiled farm eggs, topped with a garlic crouton & drizzled with a niçoise vinaigrette

Second Course

Roasted Duck Breast with Cherry Port Sauce
pan-roasted Maple Leaf duck breast, finished with a cherry-port sauce,
plated with a savory bread pudding & seasonal vegetables
Prawn wrapped Scallop with Tropical Sauce
diver scallop wrapped with a prawn skewered & grilled, plated over orzo pasta & finished with a tarragon glaze, served with a medley of seasonal vegetables
Pork Belly Skewers with a Nectarine-Shishito Salsa
pork belly skewers plated over a red bell pepper spaetzle &
finished with a nectarine-shishito salsa

Third Course

Lemon Meringue Cheesecake
Strawberry Shortcake with Chocolate 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.