Trois et Trois

April 8th-10th

please select one item per course

First Course

Roasted Red Bell Pepper Soup with Parmesan Cheese Straws
Pissaladiere
a classic French onion tart layered with caramelized onions, anchovy fillets, niçoise olives and fresh herbs,served with a small of mixed baby greens tossed in a Dijon vinaigrette
Frog Legs Provençale
frog legs sautéed with garlic and parsley

Second Course

Pork Chop Tuscany
Karabuta pork chop coated with seasoned bread crumbs and pan fried, finished with a shallot-caper au jus, served with roasted fingerlings and a medley of seasonal vegetables
Roasted Maple Leaf Duck Breast with Blueberry Sauce
pan-roasted maple leaf duck breast, sliced and finished with a blueberry sauce,
served with potato gratin and a medley of seasonal vegetables
John Dory with Lemon Beurre Blanc and Dill Pollen
a tender white fish filets, pan sautéed and finished with a lemon beurre blanc and a sprinkle of dill pollen, served with a tabbouleh pilaf and a medley of seasonal vegetables

Third Course

Pavlova with Lemon Curd and Fresh Berry Potpourri
a meringue shell filled with Meyer lemon curd and layered with fresh berries
Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Dessert du Jour
$30

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.
760-745-3835