Trois et Trois

May 26th-28th

please select one item per course

First Course

Roasted Carrot Soup with Citrus and Cumin
Salade Lyonnaise
frisée and baby wild arugula tossed in a warm truffle oil vinaigrette with pancetta and seasoned croutons, topped with a farm-fresh poached egg
Piquillo Peppers Stuffed with Brandade
from the Basque region of Spain …sweet piquillo peppers, wood fire-roasted
and filled with a creamy, garlicky puree of salt cod and potatoes,
served over a tomato coulis

Second Course

Hanger Steak with Diane Sauce
and Parmesan-Truffle Pommes Frites
USDA prime hanger steak pan seared to preferred temperature and finished with Diane sauce, served with pommes frites and a medley of seasonal vegetables
Scottish Salmon wrapped with Yukon Potatoes
over Creamed Spinach and Pearl Onions
Scottish salmon wrapped with thinly sliced Yukon potatoes and pan roasted, served over a bed of creamed spinach and pearl onions, finished with a chive beurre blanc
Chicken Bordelaise with Wide Noodles
Jidori chicken thighs simmered in a bordelaise sauce with wild mushrooms, plated with house-made wide noodles and served with a medley of seasonal vegetables

Third Course

Cherry Clafouti
prepared with fresh cherries, topped with crème anglaise
Strawberry Napoleon
a stack of fresh strawberries, flaky pastry, pastry cream and whipped 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