Trois et Trois

May 15th-17th

please select one item per course

First Course

Corn-Coconut Soup
Hearts of Palm, Strawberry & Beet Salad
shaved fresh hearts of palm, mixed greens, strawberries & roasted beets
tossed in a sherry-Dijon vinaigrette with currants & pine nuts
House-Cured Salmon with French Potato Salad
cured salmon drizzled with a lemon-caper vinaigrette & fried leeks,
served with a French potato salad

Second Course

Roasted Chicken with Cardamon Pasta & Fresh Ricotta
roasted Jidori chicken plated over plated over house-made cardamom pasta, wilted greens, mushrooms & toasted almonds in a brown butter sauce, topped with fresh ricotta
Roasted Duck Breast with Cherry Port Wine Sauce
pan-roasted Maple Leaf duck breast, finished with a cherry-port wine sauce, plated with roasted fingerlings, king trumpet mushrooms & seasonal vegetables
Prawn wrapped Scallop with Tropical Sauce
diver scallop wrapped with a prawn skewered & grilled, plated over black forbidden rice & topped with a tropical salsa, served with a medley of seasonal vegetables

Third Course

Pavlova, Citrus Curd & Strawberry-Rhubarb Compote
S’mores Baked Alaska
chocolate ice cream over a graham cracker crust, enclosed in meringue & baked
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.