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

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.