Trois et Trois

April 28th-30th

please select one item per course

First Course

Savory Mushroom and Goat Cheese Tart
a medley of sautéed mushrooms, shallots, herbs and goat cheese
top this savory tart, topped with an Italian parsley salad
Duck Prosciutto Salad with a Pâté Mousse Toast
wild arugula, frisée, lola rosa greens and shaved fennel tossed in a walnut dressing and topped with shaved duck prosciutto and a pâté mousse toast
Corn Chowder
a chowder with roasted corn, potatoes and bacon

Second Course

Braised Short Ribs
tender slow roasted beef short ribs plated over a mash of Yukon potatoes
and caramelized shallots
Duck Confit with King Trumpet Mushrooms
and Parsley Spaetzle
confit Muscovy duck legs, plated over parsley spaetzle and finished with a Madeira sauce, served with sautéed king trumpet mushrooms and green beans
Sea Bass Provençale
sea bass sautéed in extra virgin olive oil with garlic, capers and a squeeze of lemon, plated over a tomato stew and served with pomme château
and a medley of seasonally vegetables

Third Course

Pear Tart
flaky crust topped with frangipane and a poached pear,
baked and served with vanilla ice cream
Orange Blossom Cake
served with raspberries sorbet
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