Trois et Trois

August 2nd-4th

please select one item per course

First Course

Mountain Meadow Mushroom Ravioli
wrapped in wonton, drizzled with truffle oil & a mushroom cream sauce
Watermelon & Tomato Gazpacho
summer watermelon, heirloom tomatoes, cucumbers, radishes & herbs,
served chilled
Sicilian Fennel Salad
shaved fennel, arugula, orange wedges & black olives
tossed in a red wine vinaigrette

Second Course

Tempura Soft-Shell Crab Salad
soft-shell crab dipped in a light tempura batter & deep-fried, plated over a salad of mixed baby greens, cherry tomatoes, & capers tossed in a lemon-dill vinaigrette
Roasted Pork Tenderloin
wrapped with Sage & Applewood Smoked Bacon
pan-roasted savory pork tenderloin finished with a madeira wine sauce,
served with rösti potatoes & a medley of seasonal vegetables
Herb-Roasted Airline Chicken
with a Roasted Fig Stuffed Goat Cheese
jidori airline chicken breast roasted with herbs & plated with a
goat cheese stuffed fig, finished with a port wine sauce,
served with rice pilaf & a medley of seasonal vegetables

Third Course

Plum Torte
served with a scoop of vanilla ice cream
Fondant au Chocolat
a chocolate lovers ecstasy, warm chocolate lava cake with a rich creamy center, served 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