Trois et Trois

October 14th-16th

please select one item per course

First Course

Lentil Soup with Smoked Ham & Kale
October Salad
wild arugula, baby kale & frisée, tossed in a balsamic-fig vinaigrette with julienne persimmons, shaved fennel & toasted pecans
Brie en Croûte
brie cheese topped with fig chutney, baked in pastry
& served with a petit arugula salad

Second Course

Salmon with Garlic-Parsley Spaetzle
Scottish salmon over a bed house-made spaetzle, topped with a medley of chanterelle, beech & morel mushrooms prepared in a port wine reduction,
plated with a medley of seasonal vegetables
Hanger Steak with Bordelaise Sauce
prime hanger steak grilled to your preferred temperature, finished with a bordelaise sauce & served with pommes château, trumpet mushrooms & steamed asparagus
Roasted Quail with a Cornbread & Oyster Mushroom Stuffing
roasted quail stuffed with a savory cornbread, mushroom & sage stuffing,
finished with a port wine sauce & plated with braised greens

Third Course

Caramel Cheesecake Brûlée
Apple and Cherry Crisp
topped 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