Trois et Trois

June 14th-16th

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 summer succotash
Roasted Carrot Soup with Citrus & Cumin
Smoked Duck Breast & Fresh Cherry Salad
Lola Rosa, frisée & bibb lettuce tossed in a red wine vinaigrette
with fresh pitted cherries & topped with sliced smoked duck breast

Second Course

Seafood Tagliatelle
halibut cheeks, wild salmon, scallops & shrimp, prepared in a sherry cream sauce with roasted cherry tomato, lemon zest, tarragon & capers,
served over house-made tagliatelle pasta
Pork Taco Platter
braised pork cheeks, pork belly & all of the makings for Escondido’s best French tacos (we’re practicing for our Taco Mardi…. coming soon)
Grilled Veal Skirt Steak
veal skirt steak marinated with herbs & grilled, topped with caramelized shallots
& finished with a red wine au jus, plated with a watercress salad

Third Course

Peach & Strawberry Crisp
Phylloccine Ice Cream Sandwich
layers of sweeten phyllo pastry, ice cream, berry purée & fresh berries
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.