Trois et Trois

May 1st-3rd

please select one item per course

First Course

Grilled Romaine with Tomatillo Dressing
topped with cotija Cheese
Corn & Avocado Soup
summer corn soup topped with grilled avocado
Mussels with Coconut Milk and Chipotles
steamed with shallots, carrots, celery, white wine, coconut milk, chipotles & cilantro,
topped with fried tortilla strips

Second Course

Duck Confit Taco Platter
confit Maple Leaf duck legs, served with fresh tortillas
& all of the condiments for making duck confit tacos
Prawns with Grilled Mango & Shishito Salsa
prawns seared in a hot pan, plated over roasted corn polenta & finished with a grilled mango
& shishito salsa
Blackened Top-Sirloin Steak with Mint-Cilantro Pesto
blackened prime top-sirloin steak prepared to your preferred temperature & finished with a mint-cilantro pesto plated with a roasted poblano pepper stuffed with goat cheese, hominy, sweet potatoes & roasted red bell pepper

Third Course

Île Flottante
Floating Island – mounds of poached meringue, floating in crème anglaise drizzled with warm caramel sauce and topped with almond florentine
Blueberry & Lemon Curd Napoleon
a stack of fresh blueberry & lemon curd, puff pastry, pastry cream & whipped 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.