Trois et Trois

April 26th-28th

please select one item per course

First Course

Watercress Vichyssoise with a Crab Ravioli
prepared with fresh watercress, potatoes, leeks & herbs, topped with a crab ravioli, served cold
Black Bean Salad
black beans, roasted corn, red bell pepper & cherry tomatoes
marinated in a citrus vinaigrette, plated over a bed of baby arugula
Mushroom and Quail Egg Flat Bread
a medley of sautéed mushrooms, shallots, herbs & a fresh quail egg
top this thin crust flatbread

Second Course

Short-Rib Ravioli and Marchand de Vin
raviolis filled with a savory mixture of short ribs, ricotta, roasted garlic & herbs, served in demi sauce & finished with shaved Parmesan
Pink Peppercorn-Crusted Tuna
Pacific coast yellow tail tuna, prepared medium-rare, plated over black rice
& finished with a charred grapefruit & fresh mango salsa,
served with grilled shishito peppers
Duck Confit
Maple Leaf duck leg-thigh portion cooked confit
& served with a farro pilaf & a medley of seasonally vegetables

Third Course

sure to pick you up… espresso soaked cake layered with mascarpone cream, chocolate & more cream
Strawberry Passionfruit Napoleon
a stack of fresh strawberries & passionfruit, flaky pastry,
pastry cream & whipped cream
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.