Trois et Trois

September 8th-10th

please select one item per course

First Course

Tomato Caprice Stack
local grown vine-ripened tomatoes, fresh buffalo mozzarella and fresh basil, marinated in a balsamic vinaigrette, stacked and topped with shaved Parmesan
Chilled Cantaloupe Gazpacho
Moroccan Meatballs
lamb meatballs with harissa, served over couscous

Second Course

Fisherman’s Soup
swordfish, salmon, shrimp, scallops, & mussels in a savory broth,
served with a grilled garlic crouton
Sautéed Calf’s Liver with Yukon Potato Mash
sautéed calf’s liver finished with a garlic-parsley butter sauce,
served with a Yukon potato mash and a medley of seasonal vegetables
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

Third Course

Orange Blossom Olive Oil Cake
served with raspberry sorbet and summer berries
Coconut Crème Brûlée
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