Dine Out Escondido

January 27th-31st

please select one item per course

First Course

Roasted Tomato Bisque en Croûte
roasted tomato and herb bisque topped with herb-crusted puff pastry and baked
Kale and Pear Salad
kale, wild arugula and frisée, tossed in a balsamic-pear vinaigrette
with julienne pears, fennel and toasted pecans
Salmon Duo
Salmon Tartar and Smoked Salmon
served with toast points

Second Course

Sea Bass with Delicata Squash Purée
Pacific Ocean sea bass pan sautéed in brown butter with shallots, sage & pancetta, plated over a purée of delicata squash and served with haricot vert
Steak au Poivre
pepper-crusted rib-eye, cooked to preferred temperature
and finished with a five-peppercorn Cognac-cream sauce, served with potato gratin
and a medley of seasonal vegetables
Roasted Lamb Loin à la Niçoise
lamb loin coated with niçoise tapenade and roasted to preferred temperature, finished with sage au jus, served with roasted fingerlings
and a medley of seasonal vegetables

Third Course

Carrot Cake
Bavarois au Chocolat
layered Bavarian cream, unmolded and topped with a Swiss chocolate sauce
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.