Trois et Trois

July 21st-23rd

please select one item per course

First Course

Moules Marinière
steamed with herbs, garlic, white wine and cream, topped with shoestring potatoes
Salmorejo
Spanish tomato-bread chilled soup,
topped with hard-cooked boiled eggs and pancetta
Field Greens with Manchego Cheese with a Walnut Vinaigrette
mixed baby greens, julienne Asian pears, shaved manchego cheese
tossed in a walnut vinaigrette

Second Course

Cajun Blackened Trout over Summer Soccotash
Idaho farm-raised rainbow trout coated lightly with Cajun seasonings and blackened, plated over summer soccotash
Mixed Grill
grilled lamb chop, duck confit and a house-made pork sausage, finish with an herb au jus, served with potato gratin and a medley of seasonal vegetables
Chicken Wiener Schnitzel
Jidori chicken breast, flatted and coated with seasoned breadcrumbs, pan sautéed and finished with a lemon-carper pan sauce, served with a house-made wide noodles and a medley of seasonal vegetables

Third Course

Orange Blossom Olive Oil Cake
served with coconut sorbet and summer berries
Vacherin
layers of meringue, vanilla ice cream & raspberry sorbet,
topped with fresh berries and chantilly 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