Trois et Trois

December 2nd-4th

please select one item per course

First Course

Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Piquillo Peppers with Smoked Trout and Poached Salmon
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted and filled with poached salmon and smoked trout
Shiitake Mushroom, Sun-Dried Tomato and Roasted Garlic Soup

Second Course

Roasted Tarragon Chicken
Jidori chicken, stuffed with a mixture beech mushrooms, shallots, tarragon,
roasted and finished with tarragon au jus, served with pommes château
and a medley of seasonal vegetables
Black Cod over a Spinach Risotto Cake
a.k.a. sablefish, seasoned and pan sautéed, plated over a spinach risotto cake and finished with tomato concassée, served with a medley of seasonal vegetables
Roasted Pork Tenderloin with Braised Cabbage
pan-roasted pork tenderloin plated with braised cabbage prepared with
smoked bacon, onions and apples, finished with a Madeira glaze
and served with pommes vapeur

Third Course

Lemon Meringue Tart
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, 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