Trois et Trois

May 27th–29th

please select one item per course

First Course

Black-Eye Pea and Kale Soup
slow-cooked savory black-eye peas soup prepared with smoked pork, herbs and kale
Smoked Salmon and Watercress Salad
fresh watercress tossed in a lemon-caper vinaigrette, served over smoked salmon and topped with thinly sliced red onions, chopped hard-boiled eggs and pumpernickel croutons
Roasted Beet and Goat Cheese Salad
herb-roasted baby beets, goat cheese mixed, shaved fennel and mixed baby greens
tossed in a lemon-thyme vinaigrette

Second Course

Arctic Char with a Roasted Caponata
fresh arctic char, seasoned and pan sautéed, finished with a garlic olive oil,
served with a roasted tomato-caper caponata and rice pilaf
Chicken Roulade served with House-Made Fettuccine
Jidori chicken breast rolled with a savory blend of spinach, mushrooms, herbs and fresh mozzarella, pan sautéed and finished with a Madeira wine sauce,
plated with house-made fettuccine and a medley of seasonal vegetables
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

Third Course

Key Lime Tart
Banana Rum Crème Brûlée
a perfect finish…. a sweet Tahitian vanilla cream custard topped
with rum glazed bananas and brûlée with vanilla sugar
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