Trois et Trois

August 16th-18th

please select one item per course

First Course

Fried Oysters on a Creamy Summer Succotash
fresh shucked oysters coated with seasoned cornmeal,
fried & served over a summer succotash
Roasted Carrot Soup with Citrus & Cumin
Scallop, Shrimp & Watermelon Ceviche
a chilled summer ceviche with poached scallops, shrimp, yellowtail tuna,
orange segments, watermelon, minced jalapenos, ginger & fresh mint,
served in bibb lettuce shells

Second Course

Top Sirloin Steak with Sauce Bordelaise
top sirloin steak grilled to your preferred temperature, topped with sautéed wild mushrooms & finished with a red wine sauce, served with truffle fries & green beans
Baby Back Ribs with Chipotle Glaze mushrooms & finished with a red wine sauce, served with truffle fries & green beans
braised baby back ribs finished with a chipotle glaze, plated over an Asian slaw
& served with papa bravas
Pecan-Crusted Trout with Parsley Brown Butter Sauce
Idaho farm-raised rainbow trout seasoned & coated with pecans, pan sautéed, served with potato gratin & a medley of seasonal vegetables

Third Course

Blueberry & Passionfruit Curd Napoleon
a stack of fresh blueberry, passionfruit curd, puff pastry, pastry cream
& whipped cream
Carrot Cake
frosted with a cream cheese frosting & served with coconut sorbet
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