Trois et Trois

April 19th-21st

please select one item per course

First Course

Roasted Tomato & Smoked Garlic Soup
Niçoise Salad Plate
grilled asparagus, fingerling potatoes, green beans, cherry tomatoes,
arugula & hard-boiled quail eggs, topped with a garlic crouton
& drizzled with a niçoise vinaigrette
Pork Belly with Rhubarb Mostarda
braised pork belly plated over a purée of carrots & finished with a rhubarb mostarda

Second Course

Grilled Swordfish over Ratatouille with Chimichurri
grilled swordfish plated over roasted ratatouille & finished with a chimichurri sauce, plated with a medley of spring vegetables
Rotisserie Chicken & Chicken-Apple Sausage
rotisserie jidori chicken & grilled chicken-apple sausage, finished with a sage aujus, plated with steamed asparagus & sweet potato fries
Eggplant Moussaka
a Greek dish prepared with a lamb & beef sauce layered with eggplant & béchamel

Third Course

Baked Alaskan
kumquat ice-cream with a layer of berry coulis over a spouge cake,
enclosed in meringue & baked
Cherry Clafouti
topped with vanilla ice 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