Trois et Trois

October 30th-November 1st

please select one item per course

First Course

Grilled Baby Octopus
grilled baby octopus served over a tossed salad of baby greens,
roasted red bell peppers, black olives & a parsley-garlic vinaigrette
Dill Gnocchi & Smoked Trout
Autumn Squash Soup
pumpkin, delicata & butternut with roasted garlic & herbs,
topped with roasted pumpkin seeds

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 & Wide Noodles
confit Maple Leaf duck legs, plated with house-made wide noodles,
sautéed wild mushrooms & finished with a peppercorn wine sauce,
served with a medley of seasonal vegetables
Sand Dabs Grenobloise
a tender white fish, seasoned & lightly battered, pan sautéed &
finished with a sauce of brown butter, capers, lemon & parsley,
served with a brown rice pilaf & a medley of seasonal vegetables

Third Course

Pumpkin Bread Pudding Brûlée
Apple Cranberry 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.