Trois et Trois

January 13th-15th

please select one item per course

First Course

Winter Squash Soup
topped with a Parmesan crouton
La Caesar Salad Wedge with Bacon Croutons
Baby Back Ribs with Chipotle Glaze
served over Napa cabbage slaw

Second Course

Sanddab with Lemon-Chive Sauce and Confetti Rice
Pacific Ocean sanddab seasoned, pan sautéed and finished with a lemon-chive sauce served with confetti rice and seasonal vegetables
Chicken Milanese
Jidori chicken breast, flatten and lightly coated with seasoned bread crumb,
pan sautéed with shallots, capers and a squeeze of lemon
and finished with a brown butter sauce,
served with house-made fettuccine and a medley of seasonal vegetables
Veal Medallion over Mushrooms Risotto
medallion of veal, pan sautéed in butter and flambéed with Cognac, plated over a mushroom risotto and finished with a veal au jus, served with haricot vert

Third Course

Kumquat Olive Oil Cake
served raspberry sorbet
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